Gluten-free green banana flour muffins: chemical, physical, antioxidant, digestibility and sensory analysis.

Autor: Radünz M; Posgraduate Program in Food Science and Technology, Federal University of Pelotas City, Pelotas City, Rio Grande do Sul State 96050-500 Brazil., Camargo TM; Posgraduate Program in Food Science and Technology, Federal University of Pelotas City, Pelotas City, Rio Grande do Sul State 96050-500 Brazil., Nunes CFP; Posgraduate Program in Food Science and Technology, Federal University of Pelotas City, Pelotas City, Rio Grande do Sul State 96050-500 Brazil., Pereira EDS; Posgraduate Program in Food Science and Technology, Federal University of Pelotas City, Pelotas City, Rio Grande do Sul State 96050-500 Brazil., Ribeiro JA; Posgraduate Program in Food Science and Technology, Federal University of Pelotas City, Pelotas City, Rio Grande do Sul State 96050-500 Brazil., Dos Santos Hackbart HC; Posgraduate Program in Food Science and Technology, Federal University of Pelotas City, Pelotas City, Rio Grande do Sul State 96050-500 Brazil., Radünz AFO; Posgraduate Program in Health Sciences, Community University of the Chapecó Region, Chapecó City, Santa Catarina State 89809-900 Brazil., Radünz AL; Departamen of Agronomia, Federal University of Fronteira Sul, Chapecó City, Santa Catarina State 89815-899 Brazil., Gularte MA; Center for Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas City, Rio Grande do Sul State 96050-500 Brazil., Da Fonseca Barbosa F; Center for Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas City, Rio Grande do Sul State 96050-500 Brazil.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2021 Apr; Vol. 58 (4), pp. 1295-1301. Date of Electronic Publication: 2020 Jul 15.