date:Jun 27, 2012
one made from green banana flour, egg whites, water, and gums.
They revealed that the green banana product had reduced the fat content and increased the protein value when compared to the whole-wheat pasta. The modified pasta decreased fat content by over 98%.
Zandonadi said the large reduction in fat is particularly important to patients with celiac disease, because many gluten-free products compensate for the removal of gluten with high levels of lipid content.
The team used 50 taste-teste