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Development of Ready-to-Eat Breakfast Flakes with Green Banana (Musa acuminata) and Jackfruit Seeds (Artocarpus heterophyllus) Flour: A Comprehensive Analysis of Nutritional and Functional Properties Cover

Development of Ready-to-Eat Breakfast Flakes with Green Banana (Musa acuminata) and Jackfruit Seeds (Artocarpus heterophyllus) Flour: A Comprehensive Analysis of Nutritional and Functional Properties

Tropical Agricultural Research and Extension

Volume 27 (2024): Issue 2

By: M. W. N. Banu and K. M. G. M. M. Kariyawasam

Open Access

|Jul 2024

Authors

M. W. N. Banu

lankaranawake@hotmail.com

Uva Wellassa University, Badulla, 90000

K. M. G. M. M. Kariyawasam

menaka.k@uwu.ac.lk

Uva Wellassa University, Badulla, 90000

Articles in this issue

DOI: https://doi.org/10.4038/tare.v27i2.5712 | Journal eISSN: 1391-3646

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Language: English

Page range: 122 - 132

Published on: Jul 2, 2024

Published by: Faculty of Agriculture, University of Ruhuna

In partnership with: Paradigm Publishing Services

Keywords:

Antioxidant activity,

Composite flour,

Green banana flour,

Jackfruit seed flour,

Nutritional value

© 2024 M. W. N. Banu, K. M. G. M. M. Kariyawasam, published by Faculty of Agriculture, University of Ruhuna
This work is licensed under the Creative Commons Attribution 4.0 License.

Volume 27 (2024): Issue 2

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