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| publishing year | previous | first author | document title |
|---|---|---|---|
| 2014 | Brazilian Journal of Food Technology | Gomes, Luciana De Oliveira Froes | Microbiological and physicochemical stability of gluten-free cake mixtures and quality of ready cakes for consumption |
| 2014 | Food Science and Technology (Campinas) | Cunha, Clarissa Reschke Da | Stability of porridge pre-mixture made with Brazil nut flour and green banana flour with and without milk powder |
| 2011 | Ciência e Agrotecnologia | Borges, Soraia Vilela | Cinética de secagem de bananas por convecção natural: Influência da temperatura, formato, branqueamento e cultivar |
| 2016 | Revista de Ciencia y Tecnología | Da Cruz, Ana C | Cup cake with green banana flour (Musa sapientum) with its peel as partial substitute of wheat flour: chemical composition and acceptance |
| 2015 | Revista Brasileira de Fruticultura | OLIVEIRA, DAYSE ALINE SILVA BARTOLOMEU DE | QUALITY ASSESSMENT OF BREAD WITH ADDITION OF UNRIPE BANANA FLOUR AND UNRIPE BANANA PUREE |