Pregelatinized green banana flour snack bars: Physicochemical properties, sensory quality, and gastroprotective potential in an ethanol-induced ulcer model.

PLoS One · 2026 · PMC13108814 · PMID 42030291

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a favorable trendno p-value reported

Although differences in color, flavor, taste, and overall appearance were not statistically significant, sPreF3 consistently showed a favorable trend in sensory perception.

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