Figure 3. Three-dimensional image of the pasta produced from banana flour based on the mixture design method

From

Gluten-free Pasta Products with Improved Nutritional Profile by Using Banana Flour

Orawan Oupathumpanont, Sopida Wisansakkul

Journal of Food and Nutrition Research. 2021, 9(6), 313-320 doi:10.12691/jfnr-9-6-7