Quality Improvement of Green Saba Banana Flour Steamed Cake
Gluten avoidance is becoming a popular diet trend around the world.In this study, green Saba banana flour (GSBF) was used to produce a gluten-free (GF) steamed cake.The effects of soy protein isolate (SPI) (0%, 10%, 15%) and yamaha c115v specs Ovalette (0%, 3.5%, 7%) on the quality of the cake were investigated.Physicochemical properties of the flo