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...

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Detalhes bibliográficos
Autor principal: Gonzales-Barron, Ursula (author)
Outros Autores: Dijkshoorn, Rody (author), Maloncy, Maikel (author), Finimundy, Tiane C. (author), Calhelha, Ricardo C. (author), Pereira, Carla (author), Stojković, Dejan (author), Soković, Marina (author), Ferreira, Isabel C.F.R. (author), Barros, Lillian (author), Cadavez, Vasco (author)
Formato: article
Idioma:eng
Publicado em: 2018
Assuntos:
Algarrobo flour
Alternative flour
Alveoli size
Antimicrobial
Antioxidant
Breadmaking
Cytotoxicity
Dough rheology
Nutritional quality
Texture profile analysis
Texto completo:http://hdl.handle.net/10198/22300
País:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/22300

Texto Completo

http://hdl.handle.net/10198/22300

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