Cargando…
Characterization of Prickly Pear Peel Flour as a Bioactive and Functional Ingredient in Bread Preparation
The aim of the present research was to evaluate the addition of prickly pear peel flour (PPPF) to bread dough as a source of nutrient and bioactive compounds. The PPPF’s physical, chemical and nutritional composition was evaluated, as well as its content of bioactive compounds betalains, and flavono...
| Autores principales: | , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555379/ https://www.ncbi.nlm.nih.gov/pubmed/32867373 http://dx.doi.org/10.3390/foods9091189 |