Calidad Tecnológica y Sensorial 333 – Influence of banana peel flour on the fermentation process of bread: follow-up of practice in a domestic environment. Publicada en 5 julio, 2022 https://cicytac.cba.gov.ar/wp-content/uploads/2022/06/Influence-of-banana-peel-flour-on-the-fermentation-process-of-bread.docx