Green banana starch enhances physicochemical and sensory quality of baru almond‐based fermented product with probiotic bacteria

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journal：International Journal of Food Science & Technology

Authors：Gabriela Silva Mendes Coutinho; Alline Emannuele Chaves Ribeiro; Priscylla Martins Carrijo Prado; Erica Resende Oliveira; Italo Careli‐Gondim; Aryane Ribeiro Oliveira; Manoel Soares Soares Junior; Marcio Caliari; Eduardo Valerio de Barros Vilas Boas

Published date：2021-10-

DOI：10.1111/ijfs.15260

PDF link：https://onlinelibrary.wiley.com/doi/pdfdirect/10.1111/ijfs.15260

Article link：http://dx.doi.org/10.1111/ijfs.15260

Article Source：Wiley。

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[Wiley] Green banana starch enhances physicochemical and sensory quality of baru almond‐based fermented product with probiotic bacteria

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