@article{cândido_marzullo_leonel_2023,  title={Green Banana Flour Technology: from Raw Material to Sensory Acceptance of Products Made with Green Banana Flour in the Brazilian Scenario},  volume={66},  ISSN={1516-8913},  url={https://doi.org/10.1590/1678-4324-2023210543},  DOI={10.1590/1678-4324-2023210543},  journal={Brazilian Archives of Biology and Technology},  publisher={Instituto de Tecnologia do Paraná - Tecpar},  author={Cândido, Hebert Teixeira and Marzullo, Yasmine Ohanna Toledo and Leonel, Magali},  year={2023},  pages={e23210543} }