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Autor:
Franca, Lorena Galdino da, Holanda, Natálya Vidal de, Carneiro Aguiar, Renata Amanda, Reges, Bianca Mara, Costa, Franciscleudo Bezerra da, Souza, Pahlevi Augusto de, Silva, Alvaro Gustavo Ferreira da, Sales, Giuliana Naiara Barros, Moura, Carlos Farley Herbster
Publikováno v:
Research, Society and Development; Vol. 9 No. 7; e271973798
Research, Society and Development; Vol. 9 Núm. 7; e271973798
Research, Society and Development; v. 9 n. 7; e271973798
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 9 Núm. 7; e271973798
Research, Society and Development; v. 9 n. 7; e271973798
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Green banana flour has high production viability and high content of resistant starch, so it is widely used in the manufacture of cereal bars, bread and drinks. The variety of bananas used can influence the characteristics of the flour, requiring com
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::0477d13da89d6bcba00752ce30e657fe
https://rsdjournal.org/index.php/rsd/article/view/3798
https://rsdjournal.org/index.php/rsd/article/view/3798
