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Green Banana Pasta: An Alternative for Gluten-Free Diets

Renata Puppin Zandonadi, Raquel Braz Assunção Botelho, Lenora Gandolfi, Janini Selva Ginani, Flávio Martins Montenegro, Riccardo Pratesi

Journal of the Academy of Nutrition and Dietetics · 2012 · 110 citations · 12 references

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12

Bananas, raw materials for making processed food products

Guylène Aurore, Berthe Parfait, Louis Fahrasmane · Trends in Food Science & Technology · 2008 · 471 citations · Full text

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Unripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta

Maribel Ovando‐Martínez, Sonia G. Sáyago‐Ayerdi, Edith Agama‐Acevedo et al. · Food Chemistry · 2008 · 262 citations

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Towards a new gliadin reference material–isolation and characterisation

R. van Eckert, Emmerich Berghofer, Paul J. Ciclitira et al. · Journal of Cereal Science · 2006 · 207 citations

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Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions

Tatiana Beatrís Tribess, Juan Pablo Hernández‐Uribe, M.G. Méndez-Montealvo et al. · LWT · 2009 · 205 citations

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Acute ingestion of resistant starch reduces food intake in healthy adults

Caroline L. Bodinham, Gary Frost, M. Denise Robertson · British Journal Of Nutrition · 2009 · 163 citations · Full text

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