Fig. 3From: Probing nutritional and functional properties of salted noodles supplemented with ripen Banana peel powderSensory characteristics of noodles samples with different levels (0, 5, 10 and 15%) of banana peel powder. Values are means score (n = 25). T0 = 0% BPP + 100% WF; T1 = 5% BPP 95% + WF; T2 = 10% BPP + 90% WF; T3 = 15% BPP + 85% WFBack to article page