Exploring pectin from ripe and unripe Banana Peel: A novel functional fat replacers in muffins.

Alam, Akter, Afroze, Islam, and Sayeem (2020) , reporting an increasing trend in crude fiber with the addition of banana and banana peel flour in cookies, which is consistent with the observations of Nassar, AbdEl-Hamied, and El-Naggar (2008) , who investigated an increase in crude fiber with the incorporation of citrus fruit peel in wheat flour.

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