Nutritional quality and staling of wheat bread partially replaced with Peruvian mesquite (Prosopis pallida) flour

The objective of this study was to evaluate the effect of partially replacing two types of wheat flour (low ash content [type 55] and high ash content [type 65]) with Peruvian Prosopis pallida (mesquite) pod flour (0, 5, 10, 15%) on the nutritional quality and staling of composite breads. Mesquite f...

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Detalhes bibliográficos
Autor principal: Gonzales-Barron, Ursula (author)
Outros Autores: Dijkshoorn, Rody (author), Maloncy, Maikel (author), Finimundy, Tiane C. (author), Carocho, Márcio (author), Ferreira, Isabel C.F.R. (author), Barros, Lillian (author), Cadavez, Vasco (author)
Formato: article
Idioma:eng
Publicado em: 2018
Assuntos:
Algarroba
Composite bread
Fatty acids
Shelf life
Texture profile analysis
Texto completo:http://hdl.handle.net/10198/23358
País:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/23358

Texto Completo

http://hdl.handle.net/10198/23358

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