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The use of green banana (Musa balbisiana) pulp and peel flour as an ingredient for tagliatelle pasta
Autor:
Vanessa Naciuk Castelo-Branco, Janaína Nogueira Guimarães, Lívia Souza, Marcella Rodrigues Guedes, Patrícia Moreira Silva, Luana Limoeiro Ferrão, Roberta Fontanive Miyahira, Renata Rangel Guimarães, Suzana Maria Lemos Freitas, Marta Citelli dos Reis, Lilia Zago
Publikováno v:
Brazilian Journal of Food Technology, Vol 20, Iss 0 (2017)
Abstract 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
Externí odkaz:
https://doaj.org/article/9181a8c50f0e4aa6bf0c7fc1ef19f7a3
