Promising green banana and plantain genotypes for making flour

Overview of attention for article published in Pesquisa Agropecuária Brasileira, January 2019

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Among the highest-scoring outputs from this source (#28 of 178)
Good Attention Score compared to outputs of the same age (71st percentile)
Average Attention Score compared to outputs of the same age and source

Mentioned by

blogs: 1 blog

Citations

dimensions_citation: 6 Dimensions

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mendeley: 22 Mendeley

Summary Blogs Dimensions citations

So far, Dimensions has found 6 publications that cite this research output.

6

The most recent citing publications are shown below. View all 6 publications that cite this research output on Dimensions.

Leavening capacity, physicochemical and textural properties of wheat dough enriched with non-commercial unripe banana flours

Article in AIMS Agriculture and Food (January 2023)

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)

Green banana and ora-pro-nóbis mixed flours: nutritional and technological characteristics

Article in Brazilian Journal of Food Technology (January 2022)

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