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|Abstract:||Ripe banana is a prized fruit for all age groups because it is nutritious and easily available in all seasons at low cost. The limited information on the method of preparation of banana flour and its chemical composition motivated the researchers at G.B. Pant University of Agriculture and Technology, Pantnagar to process raw banana in to flour using oven drying and freeze drying (lyophilization) techniques and to compare the chemical composition of two types of flours.|
|ISSN:||0975-1092 (Online); 0972-592X (Print)|
|Appears in Collections:||NPR Vol.4(4) [July-August 2005]|
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