RANKINE CARNOT BATTERIES WITH THE INTEGRATION OF THERMAL ENERGY SOURCES: A REVIEW




Quality Improvement of Green Saba Banana Flour Steamed Cake

Gluten avoidance is becoming a popular diet trend around the world.In this study, green Saba banana flour (GSBF) was used to produce a gluten-free (GF) steamed cake.The effects of soy protein isolate (SPI) (0%, 10%, 15%) and Ovalette (0%, 3.5%, 7%) on the quality of the cake were investigated.Physicochemical bolia outlet gent properties of the flou

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