L. Sapei
{"title":"Proximate composition and functional properties of banana flour at different ripening stages","authors":"L. Sapei","doi":"10.24960/jli.v13i1.8021.41-49","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":31936,"journal":{"name":"JLI Jurnal Litbang Industri","volume":"54 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"JLI Jurnal Litbang Industri","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.24960/jli.v13i1.8021.41-49","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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