Production, application and health effects of banana pulp and peel flour in the food industry von Amini Khoozani, Amir, Birch, John, Bekhit, Alaa El-Din Ahmed

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The Effect of Bread Fortification with Whole Green Banana Flour on Its Physicochemical, Nutritional and In Vitro Digestibility von Amini Khoozani, Amir, Kebede, Biniam, Birch, John, Bekhit, Alaa El-Din Ahmed

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Textural properties and characteristics of whole green banana flour produced by air-oven and freeze-drying processing von Amini Khoozani, Amir, Birch, John, Bekhit, Alaa El-Din Ahmed

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Rheological, textural and structural changes in dough and bread partially substituted with whole green banana flour von Amini Khoozani, Amir, Kebede, Biniam, El-Din Ahmed Bekhit, Alaa

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Effects of different drying conditions on the starch content, thermal properties and some of the physicochemical parameters of whole green banana flour von Khoozani, Amir Amini, Bekhit, Alaa El-Din Ahmed, Birch, John

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Effect of Resistant Starch Type Two Fortification on Structural Characteristics of Macaroni von Khoozani, Amir Amini, Rad, Aziz Homayouni, Keshtiban, Ata, Pirouzian, Haniyeh Rasouli, Javadi, Mina, Shahbazi, Nayyer, Pourjafar, Hadi

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The effects of green banana flour fortification on volatiles compounds of bread: A fingerprinting approach von Khoozani, Amir Amini, Kebede, Biniam, Bekhit, Alaa El-Din Ahmed

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Resistant Starch Preparation Methods von Amini Khoozani, Amir, Birch, John, El-Din Ahmed Bekhit, Alaa

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