KREUNGNGERN, D. Comparison of the effects of traditional and modern drying methods on the physical and chemical properties, tannin content, and nutritional value of Mali-ong cultivar Namwa bananas flour. Journal of Science and Technology CRRU, Chiangrai, Thailand, v. 3, n. 2, p. 35–52, 2024. Disponível em: https://li01.tci-thaijo.org/index.php/jstcrru/article/view/264576. Acesso em: 16 sep. 2026.