Extrusion-driven metabolic shifts in composite flour from coffee and plantain byproducts
This study outlines the effects of extrusion on the metabolomic profile and functional properties of composite flour produced from coffee pulp, plantain rachis, and rejected plantain.
Authors
- José Luis Plaza‐Dorado (ORCID: https://orcid.org/0000-0002-2003-7420)
- Laura Sofía Torres‐Valenzuela (ORCID: https://orcid.org/0000-0001-8032-1901)
- Christine Urbano
- Diana Paola Navia-Porras
- Mónica P. Cala (ORCID: https://orcid.org/0000-0002-8198-726X)
Institutions
- Universidad de Los Andes (CO)
- Universidad de San Buenaventura, Bogota (CO)
- Universidad del Valle (CO)
Publication Details
- Journal
- Sustainable Food Technology
- Published
- 2025-12-03
- DOI
- https://doi.org/10.1039/d5fb00698h
- Primary Topic
- Banana Cultivation and Research
- Type
- article
- Field-Weighted Citation Impact
- 0.00