date:Jun 27, 2012
Writing in theJournal of the Academy of Nutrition and Dietetics, a team of Brazilian researchers reveal that a newly developed gluten-free pasta product made from green banana flour may offer a low cost, low fat solution for people who follow a gluten-free diet.
Led by Dr Renata Puppin Zandonadi from the University of Brazil, the team revealed that tasters found the new green banana pasta more acceptable than regular whole wheat pasta.
There was no significant difference between the modified