Nutritional quality and staling of wheat bread partially replaced with Peruvian mesquite (Prosopis pallida) flour
Úrsula Gonzales-Barrón, Rody Dijkshoorn, Maikel Laurence Maloncy, Tiane C. Finimundy, Márcio Carocho, Isabel C.F.R. Ferreira, Lillian Barros, Vasco Cadavez
Topics & Concepts
Food scienceWheat flourWheat breadProsopisWhole wheatChemistryBotanyBiologyFood composition and propertiesPolysaccharides Composition and ApplicationsBotanical Research and Applications