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Green Saba bananas, owing to their high resistant starch content, are potential sources of gluten-free flour—an emerging functional ingredient whose quality is influenced by acid pretreatments, underscoring innovations in food processing and the valorization of underutilized agricultural resources. Read more of this article by Aliganza et al. on pages 16-29. Photo courtesy of Karen P. Aliganza.

Designed by: Mamerto E. Herrera III
ISSN 2599-4395 (Print)
ISSN 2651-8260 (Online)