Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits

Publication Name : Food Chemistry

DOI : 10.1016/j.foodchem.2011.04.060

Date : 15 November 2011


Publication URL
https://www.scopus.com/record/display.uri?eid=2-s2.0-79960002999&origin=resultslist&sort=plf-f
Type
Journal
ISSN
03088146
Volume
129
Page
312-318