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 [Internet]. 2018 May 11 [cited 2025 Apr. 1];28(2):22-9. Available from: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/59