Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread

In this study, proximal composition, mineral analysis, polyphenolic compounds identification, and antioxidant and functional activities were determined in green bean (GBF), mesquite (MF), and pea (PF) flours. Different mixtures of legume flour and wheat flour for bread elaboration were determined by...

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Detalles Bibliográficos
Autores principales: González-Montemayor, Angela Mariela, Solanilla-Duque, José Fernando, Flores-Gallegos, Adriana C., López-Badillo, Claudia Magdalena, Ascacio-Valdés, Juan Alberto, Rodríguez-Herrera, Raúl
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8468002/
https://www.ncbi.nlm.nih.gov/pubmed/34574337
http://dx.doi.org/10.3390/foods10092227

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8468002/
https://www.ncbi.nlm.nih.gov/pubmed/34574337
http://dx.doi.org/10.3390/foods10092227

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