Figure 4. Pasta using formulae (a) number 1, (b) number 2, and (c) number 9

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