Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking

Although the nutritional profile, bioactivities, and uses of mesquite pod flour from various Prosopis species have been studied, limited research has been conducted on Prosopis pallida (Humb, & Bonpl. Ex Willd.) Kunth mesquite flour. This study aimed to characterize the nutritional quality and b...

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Detalles Bibliográficos
Autores principales: Gonzales-Barron, Ursula, Dijkshoorn, Rody, Maloncy, Maikel, Finimundy, Tiane, Calhelha, Ricardo C., Pereira, Carla, Stojković, Dejan, Soković, Marina, Ferreira, Isabel C. F. R., Barros, Lillian, Cadavez, Vasco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278699/
https://www.ncbi.nlm.nih.gov/pubmed/32392753
http://dx.doi.org/10.3390/foods9050597

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278699/
https://www.ncbi.nlm.nih.gov/pubmed/32392753
http://dx.doi.org/10.3390/foods9050597

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