Nutritional potential of green banana flour obtained by drying in spouted bed/ Potencial nutricional da farinha de banana verde obtida por secagem em leito de jorro

This study evaluated the chemical composition of peeled and unpeeled green banana Cavendish (AAA) flour obtained by drying in spouted bed, aiming at adding nutritional value to food products. The bananas were sliced and crushed to obtain a paste and fed to the spouted bed dryer (12 cm height and T =...

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Veröffentlicht in:	Revista Brasileira de fruticultura 2013-12, Vol.35 (4), p.1140
Hauptverfasser:	Bezerra, Carolina Vieira, Rodrigues, Antonio Manoel Da Cruz, Amante, Edna Regina, Da Silva, Luiza Helena Meller
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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