[{"data": {"name": "The use of green banana (Musa balbisiana) pulp and peel flour as an ingredient for tagliatelle pasta", "@type": "ScholarlyArticle", "genre": "journal-article", "author": [{"name": "Vanessa Naciuk Castelo-Branco", "@type": "Person"}, {"name": "Jana\u00edna Nogueira Guimar\u00e3es", "@type": "Person"}, {"name": "L\u00edvia Souza", "@type": "Person"}, {"name": "Marcella Rodrigues Guedes", "@type": "Person"}, {"name": "Patr\u00edcia Moreira Silva", "@type": "Person"}, {"name": "Luana Limoeiro Ferr\u00e3o", "@type": "Person"}, {"name": "Roberta Fontanive Miyahira", "@type": "Person"}, {"name": "Renata Rangel Guimar\u00e3es", "@type": "Person"}, {"name": "Suzana Maria Lemos Freitas", "@type": "Person"}, {"name": "Marta Citelli dos Reis", "@type": "Person"}, {"name": "Lilia Zago", "@type": "Person"}], "license": "cc-by", "@context": "http://schema.org/", "encoding": [{"@type": "MediaObject", "contentUrl": "http://www.scielo.br/pdf/bjft/v20/1981-6723-bjft-20-e2016119.pdf", "encodingFormat": "application/pdf"}], "publisher": {"name": "FapUNIFESP (SciELO)", "@type": "Organization"}, "identifier": [{"@type": "PropertyValue", "value": "10.1590/1981-6723.11916", "propertyID": "DOI"}, {"@type": "PropertyValue", "value": "CCdcAsPwe9dbJ-CT4jrX5CR9CnS-CDMjnLUGYAVRw-CR5ZXZscS9bE1", "propertyID": "ISCC"}], "datePublished": "2017-01-01"}, "schema": "schema.org", "mediatype": "application/ld+json"}]