Antioxidant and Dietary Fibre Content of Noodles Produced From Wheat and Banana Peel Flour. IPS Journal of Nutrition and Food Science, [S. l.], v. 2, n. 2, p. 46–51, 2023. DOI: 10.54117/ijnfs.v2i2.24. Disponível em: https://journals.ipsintelligentsia.com/food-science/index.php/ijnfs/article/view/24. Acesso em: 3 jun. 2026.