Effect of size and amount of sugarcane fibers on the properties of baked foams based on plantain flour by José L. Román-Moreno, Guadalupe P. Radilla-Serrano, Alejandra Flores-Castro, José De J. Berrios, Gregory Glenn, Areli Salgado-Delgado, Heidi M. Palma-Rodríguez, Apolonio Vargas-Torres

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