date:Feb 12, 2019
Scientists from the Canary Institute of Agricultural Research have managed to develop a flour from green Canary bananas. This product can be consumed by diabetics and those suffering from coeliac disease, since they do not have gluten and contain a slow absorption starch. This innovative project was presented last week at the Fi2 Todo Conecta Innovation Forum, which was held at Tenerife's Espacio de las Artes (TEA).
The raw material for this product is unripened bananas, which do not yet meet t