Article
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE  (2020)

The effect of enzymatically treated ripe banana flour on the sensory quality and glycemic response of banana-wheat flour composite muffins

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Título de la Revista: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Editorial: NEW DELHI
Fecha de publicación: 2020
DOI:

10.1007/s13197-020-04394-6