TY  - JOUR 
T1  - Development of fresh and dried noodle products with high resistant starch content from banana flour
JO  - Food Science and Technology
A1  - TANGTHANANTORN, Jidapa
A1  - WICHIENCHOT, Santad
A1  - SIRIVONGPAISAL, Piyarat
SN  - 0101-2061
UL  - 10.1590/fst.68720
VL  - 42 
Y1  - 2022
PB  - Brazil 
ER  -