Physicochemical Properties of Banana Flour as Influenced by Variety and Stage of Ripeness： Multivari

来源 :农业科学与技术 | 被引量 : 0次 | 上传用户：acecat

【作者】

：

S. bin Ramli A. F. M. Alkarkhi

【机构】

：

UniversitasSyiahKuala,SchoolofIndustrialTechnology

【出处】

：

农业科学与技术

【发表日期】

：

2010年1期

【关键词】

：

多元统计分析成熟过程理化性质香蕉粉品种持水能力聚类分析判别分析 Physicochemical properties banana flour

【基金项目】

：

The authors gratefully acknowledge the financial assistance from USM and the research facilities by Dean of the School of Industrial Technology, USM, Penang. USM short term grant （304/PTEKIND/638098）

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Physicochemical Properties of Banana Flour as Influenced by Variety and Stage of Ripeness： Multivari

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