Article ISI SCOPUS
LWT-FOOD SCIENCE AND TECHNOLOGY  (2018)

Sensory evaluation and glycaemic index of a food developed with flour from whole (pulp and peel) overripe banana (Musa cavendishii) discards

Soto-Maldonado, Carmen; Concha-Olmos, Jacqueline; Cáceres-Escobar, Gabriela; Meneses-Gómez, Paulina

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Título según WOS: Sensory evaluation and glycaemic index of a food developed with flour from whole (pulp and peel) overripe banana (Musa cavendishii) discards
Título según SCOPUS: Sensory evaluation and glycaemic index of a food developed with flour from whole (pulp and peel) overripe banana (Musa cavendishii) discards
Título de la Revista: LWT-FOOD SCIENCE AND TECHNOLOGY
Volumen: 92
Editorial: Elsevier
Fecha de publicación: 2018
Página de inicio: 569
Página final: 575
Idioma: English
DOI:

10.1016/j.lwt.2018.03.011
Notas: ISI, SCOPUS - ISI