Ripe Banana Flour as a Source of Antioxidants in Layer and Sponge Cakes

  1. Segundo, C.
  2. Román, L.
  3. Lobo, M.
  4. Martinez, M.M.
  5. Gómez, M.
Revue:
Plant Foods for Human Nutrition

ISSN: 1573-9104,  0921-9668

Année de publication: 2017

Volumen: 72

Número: 4

Pages: 365-371

Type: Article

DOI: 10.1007/S11130-017-0630-5 GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: Scopus