The Functional Properties of Plantain (Musa sp) Flour and Sensory Properties of Bread from Wheat – Plantain Flour as Influenced by Blanching Treatments. Asian Journal of Agriculture and Food Sciences, [S. l.], v. 3, n. 1, 2015. Disponível em: https://ajouronline.com/index.php/AJAFS/article/view/2184. Acesso em: 1 jan. 2026.