@article{cândido_marzullo_leonel_2023, title={Green Banana Flour Technology: from Raw Material to Sensory Acceptance of Products Made with Green Banana Flour in the Brazilian Scenario}, volume={66}, ISSN={1516-8913}, url={https://doi.org/10.1590/1678-4324-2023210543}, DOI={10.1590/1678-4324-2023210543}, journal={Brazilian Archives of Biology and Technology}, publisher={Instituto de Tecnologia do Paraná - Tecpar}, author={Cândido, Hebert Teixeira and Marzullo, Yasmine Ohanna Toledo and Leonel, Magali}, year={2023}, pages={e23210543} }