그린 바나나 분말을 이용한 컵케이크의 품질특성에 관한 연구

This study examined the product quality characteristics of cupcakes made using green banana powder, which despite being rich in resistant starch and mass producible, is not commonly used. Cupcakes were made by adding green banana powder in quantities of 20%, 40%, 60%, or 80% relative to the wheat fl...