BANANA AND PLANTAIN AS MEDICINAL FOOD

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DC Field	Value	Language
dc.contributor.author	Nurhayati, Nurhayati	-
dc.contributor.author	Rahmanto, Dedy Eko	-
dc.date.accessioned	2017-09-06T09:30:42Z	-
dc.date.available	2017-09-06T09:30:42Z	-
dc.date.issued	2017-09-06	-
dc.identifier.isbn	978-602-60569-3-1	-
dc.identifier.uri	http://repository.unej.ac.id/handle/123456789/81624	-
dc.description	Proceeding ICMHS 2016	en_US
dc.description.abstract	Bananas are among the world’s leading food crops, after rice, wheat and maize. Banana is dessert fruit that its edible part is pulpy, firm to tender, free from seeds or pips, and has a characteristic flavour. Plantain is a cooking banana subgroup. Plantain resemble banana but are longer in length, have a thicker skin, and contain more starch. Most dessert banana cultivars in the world are AA or AAA, this last group includes almost all the cultivars sold to export market. Cooking bananas, often named plantains, are mostly AAB, ABB, or BBB	en_US
dc.language.iso	en	en_US
dc.subject	BANANA AND PLANTAIN	en_US
dc.subject	MEDICINAL FOOD	en_US
dc.title	BANANA AND PLANTAIN AS MEDICINAL FOOD	en_US
dc.type	Prosiding	en_US
Appears in Collections:	LSP-Conference Proceeding

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