HA
 2024
DOI: 10.37585/ha2024.01banana
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Efeito Da Modificação Por Fermentação Natural Nas Propriedades Do Amido De Banana-Da-Terra Verde (Musa Paradisiaca L.) E Caracterização Da Composição Química Por Espectroscopia De Infravermelho Com Transformada De Fourier – Ftir

Evilane Souza,
Cristiane Veloso,
Gabriel Santos

Abstract: A Revista Higiene Alimentar é uma publicação técnico-cientí ca, voltada à área de alimentos e alimentação. Publicada desde 1982, agora somos uma plataforma 100% digital.

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