Green banana biomass (Musa sp.) as an ingredient in the development of pasta

Autor: Layla Pereira do Nascimento Tinoco, Lorena de Sá Oliveira, Ivanilda Maria Augusta, José Lucena Barbosa Junior, Maria Ivone Martins Jacintho Barbosa

Publikováno v: Research, Society and Development; Vol. 11 No. 3; e2711326204
Research, Society and Development; Vol. 11 Núm. 3; e2711326204
Research, Society and Development; v. 11 n. 3; e2711326204
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Green banana biomass (GBB) can be used as a functional and technological ingredient in various food preparations, making them healthier and more nutritious. The aim of the present study was to determine the physicochemical compositions as well as col

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::446f3fda4327065b1e0149fa09ec3868
https://rsdjournal.org/index.php/rsd/article/view/26204