Muffin-Type Bakery Product Based on Mexican Mesquite (Prosopis spp.) Flour: Texture Profile, Acceptability, and Physicochemical Properties

In this research, muffin-type bakery products were developed based on wheat flour (WF) and mesquite flour (MF) in the following proportions: WFMF 90:10, WFMF 75:25, and WFMF 50:50. The products were characterized based on various properties in which it was possible to observe that the water activity...

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Detalles Bibliográficos
Autores principales: Alemán-Huerta, María Elizabeth, Castillo-Cázares, Brenda A., Márquez-Reyes, Julia Mariana, Báez-González, Juan G., Quintero-Zapata, Isela, Gandarilla-Pacheco, Fátima Lizeth, de Luna-Santillana, Erick de Jesús, Treviño-Garza, Mayra Z.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572904/
https://www.ncbi.nlm.nih.gov/pubmed/37835239
http://dx.doi.org/10.3390/foods12193587

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572904/
https://www.ncbi.nlm.nih.gov/pubmed/37835239
http://dx.doi.org/10.3390/foods12193587

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