ALVARENGA, N.B.BORRALHO, E.ESCOLA, H.ANDRE, S.CAROLA, T.RIBEIRO, C.M.DIAS, J.M.TAIPINA, M.S.LAMARDO, L.C.A.BALIAN, S.C.CANADA, J.S.B.2014-07-312014-07-312014-07-312014-07-312011ALVARENGA, N.B.; BORRALHO, E.; ESCOLA, H.; ANDRE, S.; CAROLA, T.; RIBEIRO, C.M.; DIAS, J.M.; TAIPINA, M.S.; LAMARDO, L.C.A.; BALIAN, S.C.; CANADA, J.S.B. Sensory properties of macaroni with and without green banana pulp and the application of sup(60)cobalt ionizing radiation. <b>Procedia - Food Science</b>, v. xx, n. xx, p. xx-xx, 2011. DisponÃvel em: http://repositorio.ipen.br/handle/123456789/8264.2211-601Xhttp://repositorio.ipen.br/handle/123456789/8264xx-xxopenAccessbananasflourfood processinggamma sourcescobalt 60chemical propertiesSensory properties of macaroni with and without green banana pulp and the application of sup(60)cobalt ionizing radiationArtigo de periódicoxxxx