Discoveries and inventions sometimes happen (at least apparently, in retrospect) step by step. Such seems to be true of the coming of banana pasta. First: “Unripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta,” Maribel Ovando-Martineza, Sonia Sáyago-Ayerdib, Edith Agama-Acevedoa, Isabel Goñib, Luis A. Bello-Pérez, Food Chemistry, Volume 113, Issue 1, […]