Studied of Defatted Flour and Protein Concentrate of Prunus serotine and Applications

Prunus serotine seed, was processed to produce a defatted flour (71.07 ± 2.10% yield) without hydrocyanic acid. The total protein was 50.94 ± 0.64%. According to sensory evaluation of cookies with P. serotine flour, the highest score in overall impression (6.31) was at 50% flour substitution. Its nu...

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Detalles Bibliográficos
Autores principales: Lu Martínez, Analía A., Báez González, Juan G., Bautista Villarreal, Minerva, García Alanis, Karla G., Galindo Rodríguez, Sergio A., García Márquez, Eristeo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7023177/
https://www.ncbi.nlm.nih.gov/pubmed/31892129
http://dx.doi.org/10.3390/foods9010029

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7023177/
https://www.ncbi.nlm.nih.gov/pubmed/31892129
http://dx.doi.org/10.3390/foods9010029

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