“Caracterización físico-química de harina obtenida a partir de cáscaras de banana (Musa paradisiaca) y su aceptabilidad en budines sin gluten: Physicochemical characterization of peel banana flour (Musa paradisiaca) and its acceptability in gluten-free puddings”, RCTA, vol. 28, no. 2, pp. 22–29, May 2018, Accessed: May 21, 2024. [Online]. Available: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/59