Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile.
Vania Silva CarvalhoAna Carolina ContiPublished in: Journal of the science of food and agriculture (2017)
The use of banana peel flour in production of cereal bars is feasible and, even with different sensory profiles, cereal bars with banana peel flour are acceptable, which may favor the development of new products for different market niches. © 2017 Society of Chemical Industry.
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