Soto-Maldonado, C., Concha-Olmos, J., & Zúñiga-Hansen, M. E. (2020). The effect of enzymatically treated ripe banana flour on the sensory quality and glycemic response of banana-wheat flour composite muffins. J Food Sci Technol.
Παραπομπή Chicago StyleSoto-Maldonado, Carmen, Jacqueline Concha-Olmos, και María Elvira Zúñiga-Hansen. "The Effect of Enzymatically Treated Ripe Banana Flour On the Sensory Quality and Glycemic Response of Banana-wheat Flour Composite Muffins." J Food Sci Technol 2020.
Παραπομπή MLASoto-Maldonado, Carmen, Jacqueline Concha-Olmos, και María Elvira Zúñiga-Hansen. "The Effect of Enzymatically Treated Ripe Banana Flour On the Sensory Quality and Glycemic Response of Banana-wheat Flour Composite Muffins." J Food Sci Technol 2020.