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

Guadalupe-Moyano, V; Palacios-Ponce, AS; Rosell, CM; Cornejo, F

Cornejo, F (通讯作者),Escuela Super Politecn Litoral, Fac Ingn Mecan & Ciencias Prod, ESPOL, Campus Gustavo Galindo Km 30-5 Via Perimetral, Guayaquil, Ecuador.

LWT-FOOD SCIENCE AND TECHNOLOGY, 2022; 168 ():

Abstract

Green banana flour (GBF) is considered a functional ingredient that could improve banana world's production sustainability. The banana drying method m......

Full Text Link