Gluten-free green banana flour muffins: chemical, physical, antioxidant, digestibility and sensory analysis

Considering the low availability of gluten-free products that are offered an affordable price and good sensory characteristics, the main objective of the study was developed a gluten-free muffin based on green banana flour and evaluate their physical–chemical and sensorial aspects. The quality of th...

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Detalhes bibliográficos
Publicado no:J Food Sci Technol
Main Authors: Radünz, Marjana, Camargo, Taiane Mota, Nunes, Camila Francine Paes, Pereira, Elisa Dos Santos, Ribeiro, Jardel Araújo, Dos Santos Hackbart, Helen Cristina, Radünz, Amanda Fabres Oliveira, Radünz, André Luiz, Gularte, Márcia Arocha, Da Fonseca Barbosa, Fabrizio
Formato: Artigo
Idioma:Inglês
Publicado em: Springer India 2020
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Original Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7925776/
https://ncbi.nlm.nih.gov/pubmed/33746257
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04638-5
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