Cite this DOI

Veerapandi L, & Abiwarman (2019). Development of Value Added Millet Products by Incorporated With Musa Acuminata. *Journal of Science & Technology*, *04*(06), 32–36. https://doi.org/10.46243/jstj.2019.v4.i6.86

@article{veerapandil2019development,
  author    = {Veerapandi L and Abiwarman},
  title     = {{Development of Value Added Millet Products by Incorporated With Musa Acuminata}},
  journal   = {Journal of Science \& Technology},
  year      = {2019},
  month     = {nov},
  volume    = {04},
  number    = {06},
  pages     = {32--36},
  publisher = {Longman Publishers},
  issn      = {2456-5660},
  doi       = {10.46243/jstj.2019.v4.i6.86},
  url       = {https://doi.org/10.46243/jstj.2019.v4.i6.86},
  language  = {en},
  abstract  = {Muffins are high-calorie baked products distinguished by good taste and texture. In the present study, attempt contain be complete to develop nutrient-rich value added product (muffin) by the incorporation of Musa acuminata in the proportion (65:60, 65:70, 65:80, 65:90, 65:100). The nutritional and mineral composition of muffin and organoleptic properties were analyzed by the standard methods. It discovered that after the substitution of Musa acuminata in value added products the nutritional composition and mineral composition will increase. The organoleptic analysis shows that the incorporation of 80g fresh Musa acuminata was more acceptable in the case of muffins.}
}

TY  - JOUR
TI  - Development of Value Added Millet Products by Incorporated With Musa Acuminata
AU  - Veerapandi L
AU  - Abiwarman
JO  - Journal of Science & Technology
PY  - 2019
DA  - 2019/11/01/
VL  - 04
IS  - 06
SP  - 32
EP  - 36
PB  - Longman Publishers
SN  - 2456-5660
LA  - en
AB  - Muffins are high-calorie baked products distinguished by good taste and texture. In the present study, attempt contain be complete to develop nutrient-rich value added product (muffin) by the incorporation of Musa acuminata in the proportion (65:60, 65:70, 65:80, 65:90, 65:100). The nutritional and mineral composition of muffin and organoleptic properties were analyzed by the standard methods. It discovered that after the substitution of Musa acuminata in value added products the nutritional composition and mineral composition will increase. The organoleptic analysis shows that the incorporation of 80g fresh Musa acuminata was more acceptable in the case of muffins.
DO  - 10.46243/jstj.2019.v4.i6.86
UR  - https://doi.org/10.46243/jstj.2019.v4.i6.86
ER  -

{
    "type": "article-journal",
    "id": "10.46243/jstj.2019.v4.i6.86",
    "DOI": "10.46243/jstj.2019.v4.i6.86",
    "URL": "https://doi.org/10.46243/jstj.2019.v4.i6.86",
    "title": "Development of Value Added Millet Products by Incorporated With Musa Acuminata",
    "source": "Smart Scholars DOI Registry",
    "container-title": "Journal of Science & Technology",
    "author": [
        {
            "family": "Veerapandi L"
        },
        {
            "family": "Abiwarman"
        }
    ],
    "issued": {
        "date-parts": [
            [
                2019,
                11,
                1
            ]
        ]
    },
    "volume": "04",
    "issue": "06",
    "page": "32-36",
    "publisher": "Longman Publishers",
    "language": "en",
    "abstract": "Muffins are high-calorie baked products distinguished by good taste and texture. In the present study, attempt contain be complete to develop nutrient-rich value added product (muffin) by the incorporation of Musa acuminata in the proportion (65:60, 65:70, 65:80, 65:90, 65:100). The nutritional and mineral composition of muffin and organoleptic properties were analyzed by the standard methods. It discovered that after the substitution of Musa acuminata in value added products the nutritional composition and mineral composition will increase. The organoleptic analysis shows that the incorporation of 80g fresh Musa acuminata was more acceptable in the case of muffins.",
    "ISSN": "2456-5660"
}

From the record as registered (version 2) — the record and its history. Programs: https://registry.smartscholars.in/api.php?action=cite&doi=10.46243%2Fjstj.2019.v4.i6.86 gives all four in one JSON answer.