TY  - JOUR 
AU  - Segundo, Cristina
AU  - Roman Rivas, Laura
AU  - Gómez Pallarés, Manuel
AU  - Martínez Martínez, Mario
PY  - 2017
UR  - http://uvadoc.uva.es/handle/10324/22714
AB  - This article describes the effect of mechanically fractionated flours from green bananas on the
nutritional, physical and sensory attributes of two types of cakes (sponge and layer). A plausible
30% replacement of banana flour in the formulation of...
LA  - spa
TI  - Mechanically fractionated flour isolated from green plantains (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes
ER  -