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Pregelatinized green banana flour snack bars: Physicochemical properties, sensory quality, and gastroprotective potential in an ethanol-induced ulcer model
Kaewmanee T,
Limsuwan S,
Sanpinit S,
Na-Phatthalung P,
Kehinde SA,
et al.
(2026)
Pregelatinized green banana flour snack bars: Physicochemical properties, sensory quality, and gastroprotective potential in an ethanol-induced ulcer model.
PLOS ONE 21(4): e0347771.
https://doi.org/10.1371/journal.pone.0347771