Abstract
HIGHLIGHTS In Brazil, many banana cultivars can be used in the making of flour. Flours can be prepared from the pulp, peel, or whole (pulp and peel). Staged I and II of maturation should be prioritized due to starch content. The sensory analysis supports the possibility of industrial use of flours.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Paper version not known
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
