Green Banana Flour Technology: from Raw Material to Sensory Acceptance of Products Made with Green Banana Flour in the Brazilian Scenario
Article in Brazilian Archives of Biology and Technology (January 2023)
The most recent citing publications are shown below. View all 4 publications that cite this research output on Dimensions.
Green banana by-products on the chemical, technological and sensory quality of meat products
Article in International Journal of Gastronomy and Food Science (December 2022)
Medicinal Applications of Banana Peel Flour Used as a Substitute for Computing Dietary Fiber for Wheat Flour in the Biscuit Industry
Article in Applied Bionics and Biomechanics (April 2022)