Author response for "Chemical, technological and sensory quality of pasta and bakery products made with biomass and green banana flour"

Leticia, None Kahler Stragliotto,; Ferrari, Gabriel Tonin; Oliveira, Viviani Ruffo de

doi:10.1111/ijfs.15826/v4/response1

2022

DOI: 10.1111/ijfs.15826/v4/response1

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Author response for "Chemical, technological and sensory quality of pasta and bakery products made with biomass and green banana flour"

None Kahler Stragliotto, Leticia¹,

Gabriel Tonin Ferrari²,

Viviani Ruffo de Oliveira³

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Author response for "Chemical, technological and sensory quality of pasta and bakery products made with biomass and green banana flour"

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