
Sensory evaluation and glycaemic index of a food developed with flour from whole (pulp and peel) overripe banana (Musa cavendishii) discards
Keywords: فیبرهای غذایی یا فیبرهای رژیمی; Muffin; Resistant starch; Dietary fibre; Waste revalorization; OWBF; overripe whole bananas flour;