Zobrazeno 1 - 1
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pro vyhledávání: '"Hugo Escola"'
Autor:
Leda C.A. Lamardo, Carlos Ribeiro, Joyo M. Dias, Elsa Borralho, Nuno Alvarenga, Magda S. Taipina, Samuel André, Hugo Escola, Teresa Carola, João Canada, Simone C. Balian
Publikováno v:
Procedia Food Science. 1:1987-1991
The green banana flour or green banana is a complex–carbohydrate source (mainly as resistant starch), minerals, vitamins and fiber. It is important to take into account the sensory properties in the use of ready- to -eat foods like macaroni, among
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae4aa935a7ba194d9e5907e044cf77ea
https://doi.org/10.1016/j.profoo.2011.09.292
https://doi.org/10.1016/j.profoo.2011.09.292
