Abstract:The consumer demand for green banana biomass (GGB) as a health-beneficial food product is on the rise. However, despite being widely used in order to add nutritional value to food, little is known about its microbiological, physicochemical and sensory characteristics when processed and stored. Due to the time required for preparation, consumers tend to store it under refrigeration or freezing, but there are no studies on the microbiological stability of biomass during storage and the overall changes resulting … Show more
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