Tables index

From

Development of a Green Banana-based Food and the Effects of Its Consumption on the Intestinal Transit of Hemodialysis Patients

Fabíola Pansani Maniglia, Davi Casale Aragon, Lia Sumie Nakao, Carla Juliana Ribeiro Dolenga, José Abrão Cardeal da Costa

Journal of Food and Nutrition Research. 2018, 6(5), 341-345 doi:10.12691/jfnr-6-5-10
  • Table 1. The basic components of whole wheat flour and refined wheat flour (dry basis, %)
  • Table 2. Effect of whole wheat flour on the MC and SOC of fried Sachima sticks
  • Table 3. Effect of whole wheat flour on T2 distribution of Sachima dough
  • Table 4. Effect of whole wheat flour on the DSC parameters of Sachima dough and fried Sachima sticks