AUTHOR=Espinoza-Espinoza Luis Alfredo , Juárez-Ojeda Carlos Eduardo , Ruiz-Flores Luis Alberto , Moreno-Quispe Luz Arelis , Anaya-Palacios Mirtha Susana , Cárdenas-Quintana Haydée TITLE=Influence of convection drying with hot air on the physicochemical and phytochemical properties of green banana flour (Musa cavendish) JOURNAL=Frontiers in Sustainable Food Systems VOLUME=7 YEAR=2023 URL=https://www.frontiersin.org/journals/sustainable-food-systems/articles/10.3389/fsufs.2023.1204349 DOI=10.3389/fsufs.2023.1204349 ISSN=2571-581X ABSTRACT=
The present study focuses on the effect of different drying temperatures (DT) (40, 60 and 80°C) and the combination of banana slice thicknesses (BST) (2 and 4 mm) on the physicochemical properties and phytochemicals of green banana flour (GBF). The influence of the drying temperature and thickness of the banana pulp slice were significant (