Impact of drying methods on banana flour in the gluten-free bread quality

Article

Abstract: Green banana flour (GBF) is considered a functional ingbkp_redient that could improve banana world's

Palabras claves:

Freeze-drying, gluten-free bread, Green banana flour, Nutritional properties, Oven-drying

Autores:

Cristina M. Rosell, Fabiola Cornejo., Sócrates Palacios-Ponce, Verónica Guadalupe-Moyano

Fuentes:

scopus