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Ciência e Agrotecnologia (1413-7054)
Addition of green banana flour to instant noodles: rheological and technological properties

Received Citations (6)

publishing year previous first author document title
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
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
2021 Brazilian Journal of Food Technology Sá, Arianny Amorim de Physical, chemical and nutritional evaluation of flours prepared with pulp and peel of green banana from different varieties
2017 Food Science and Technology VERNAZA, Maria Gabriela Survival of resistant starch during the processing of atmospheric and vacuum fried instant noodles
2013 Revista Brasileira de Fruticultura Bezerra, Carolina Vieira Potencial nutricional da farinha de banana verde obtida por secagem em leito de jorro
2019 Pesquisa Agropecuária Brasileira Reis, Ronielli Cardoso Genótipos promissores de bananas e plátanos verdes para elaboração de farinha
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