Dehydration of green banana to obtain flour: physical, chemical, functional and mi...
Dehydration of green banana to obtain flour: physical, chemical, functional and mi...
RESEARCH INFRASTRUCTURE IN FOOD, CHEMICAL, CIVIL AND MECHANICAL ENGINEERING
Osmotic dehydration with low caloric value solutions and determination of the sorp...
Antioxidant and nutritional compounds in banana during post-harvest and after ther...
Lignins from banana residues evaluated as chelating agents and controlled-release ...
Sensory evaluation and physical properties of cereal bars made with flour banana peel