Uso da farinha de polpa e de casca de banana verde (Musa balbisiana) como ingrediente para a elaboração de massa tipo talharim

Autor: Lívia Souza, Roberta Fontanive Miyahira, Janaína Nogueira Guimarães, Renata Rangel Guimarães, Marta Citelli dos Reis, Suzana Maria de Lemos Freitas, Patrícia Moreira Silva, Vanessa Naciuk Castelo-Branco, Marcella R. Guedes, Luana Limoeiro Ferrão, Lilia Zago

Publikováno v: Brazilian Journal of Food Technology, Volume: 20, Article number: e2016119, Published: 03 AUG 2017
Brazilian Journal of Food Technology v.20 2017
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 20, Iss 0 (2017)

Green banana flour shows good potential as a functional ingredient for special-purpose foods, but there are no data in the literature concerning the use of a green banana pulp and peel flour for the development of products such as pasta. The aim of t

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