Green banana and ora-pro-nóbis mixed flours: nutritional and technological characteristics

Green banana and ora-pro-nóbis mixed flours: nutritional and technological characteristics

Abstract The constant need for innovation in the food industries to meet the demands of consumers and the growing market for gluten-free and high-protein products have driven studies of mixed flour. In this study, 'BRS Platina' banana fruits were processed to obtain Whole Green Banana Flou...

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Bibliographic Details
Main Authors: Hebert Teixeira Cândido, Magali Leonel, Sarita Leonel, Lucas Felipe dos Ouros, Paulo Ricardo Rodrigues de Jesus, Maiqui Izidoro, Nicholas Zanette Molha, Vinícius Martins Domiciano
Format: Article
Language:English
Published: Instituto de Tecnologia de Alimentos (ITAL) 2022-09-01
Series:Brazilian Journal of Food Technology
Subjects:
Pereskia aculeata
Musa spp.
Starch
Protein
Minerals
Gluten-free
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100442&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100442&tlng=en

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