MASHAU, M. E.; RAMBAU, F. D.; KGATLA, T. E. INFLUENCE OF UNRIPE BANANA FLOUR INCORPORATION ON THE PHYSICAL, ANTIOXIDANT PROPERTIES AND CONSUMER ACCEPTABILITY OF BISCUITS. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 12, n. 1, p. e2632, 2022. DOI: 10.55251/jmbfs.2632. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/2632. Acesso em: 24 apr. 2024.