Characteristics and functional properties of green banana flour: An opportunity for functional bread production

Summary

Characteristics and functional properties of green banana flour: An opportunity for functional bread production is a doctoral thesis^[1].

Key Facts

• Characteristics and functional properties of green banana flour: An opportunity for functional bread production authored An opportunity for functional bread production — author (P50): Amir Amini Khoozani^[2].
• Characteristics and functional properties of green banana flour: An opportunity for functional bread production's instance of is recorded as An opportunity for functional bread production — instance of (P31): doctoral thesis^[3].
• Characteristics and functional properties of green banana flour: An opportunity for functional bread production's publisher is recorded as An opportunity for functional bread production — publisher (P123): OUR Archive^[4].
• Characteristics and functional properties of green banana flour: An opportunity for functional bread production's language of work or name is recorded as An opportunity for functional bread production — language of work or name (P407): English^[5].
• Characteristics and functional properties of green banana flour: An opportunity for functional bread production's country of origin is recorded as An opportunity for functional bread production — country of origin (P495): New Zealand^[6].
• Characteristics and functional properties of green banana flour: An opportunity for functional bread production's publication date is recorded as +2021-00-00T00:00:00Z^[7].
• Characteristics and functional properties of green banana flour: An opportunity for functional bread production's main subject is recorded as An opportunity for functional bread production — main subject (P921): flour^[8].
• Characteristics and functional properties of green banana flour: An opportunity for functional bread production's main subject is recorded as An opportunity for functional bread production — main subject (P921): chemometrics^[9].
• Characteristics and functional properties of green banana flour: An opportunity for functional bread production's main subject is recorded as An opportunity for functional bread production — main subject (P921): digestibility^[10].
• Characteristics and functional properties of green banana flour: An opportunity for functional bread production's main subject is recorded as An opportunity for functional bread production — main subject (P921): bread^[11].
• Characteristics and functional properties of green banana flour: An opportunity for functional bread production's main subject is recorded as An opportunity for functional bread production — main subject (P921): gas chromatography-mass spectrometry^[12].
• Characteristics and functional properties of green banana flour: An opportunity for functional bread production's main subject is recorded as An opportunity for functional bread production — main subject (P921): rheology^[13].
• Characteristics and functional properties of green banana flour: An opportunity for functional bread production's main subject is recorded as An opportunity for functional bread production — main subject (P921): thermodynamic material property^[14].
• Characteristics and functional properties of green banana flour: An opportunity for functional bread production's work available at URL is recorded as https://ourarchive.otago.ac.nz/handle/10523/10862^[15].
• Characteristics and functional properties of green banana flour: An opportunity for functional bread production's Handle ID is recorded as 10523/10862^[16].
• Characteristics and functional properties of green banana flour: An opportunity for functional bread production's title is recorded as Characteristics and functional properties of green banana flour: An opportunity for functional bread production^[17].
• Characteristics and functional properties of green banana flour: An opportunity for functional bread production's copyright holder is recorded as An opportunity for functional bread production — copyright holder (P3931): Amir Amini Khoozani^[18].
• Characteristics and functional properties of green banana flour: An opportunity for functional bread production's thesis submitted to is recorded as An opportunity for functional bread production — thesis submitted to (P4101): University of Otago^[19].
• Characteristics and functional properties of green banana flour: An opportunity for functional bread production's on focus list of Wikimedia project is recorded as An opportunity for functional bread production — on focus list of Wikimedia project (P5008): NZThesisProject^[20].
• Characteristics and functional properties of green banana flour: An opportunity for functional bread production's copyright status is recorded as An opportunity for functional bread production — copyright status (P6216): copyrighted^[21].
• Characteristics and functional properties of green banana flour: An opportunity for functional bread production's thesis committee member is recorded as An opportunity for functional bread production — thesis committee member (P9161): Biniam Kebede^[22].
• Characteristics and functional properties of green banana flour: An opportunity for functional bread production's thesis committee member is recorded as An opportunity for functional bread production — thesis committee member (P9161): Alaa El-Din Bekhit^[23].

Body

Designation and Status

Characteristics and functional properties of green banana flour: An opportunity for functional bread production's instance of is recorded as An opportunity for functional bread production — instance of (P31): doctoral thesis^[3].