Physical and textural properties and sensory acceptability of wheat bread partially incorporated with unripe non-commercial banana cultivars

• Mashau Mpho Edward,
• Maluleke Ndzalama,
• Mufamadi Happiness,
• Ramashia Shonisani Eugenia

Affiliations

Mashau Mpho Edward

Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Private Bag X5050, Thohoyandou, 0950, Limpopo, South Africa

Maluleke Ndzalama

Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Private Bag X5050, Thohoyandou, 0950, Limpopo, South Africa

Mufamadi Happiness

Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Private Bag X5050, Thohoyandou, 0950, Limpopo, South Africa

Ramashia Shonisani Eugenia

Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Private Bag X5050, Thohoyandou, 0950, Limpopo, South Africa