Nutritive and Bioactive Properties of Mesquite (<i>Prosopis pallida</i>) Flour and Its Technological Performance in Breadmaking.

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作者： Ursula,Gonzales-Barron ^[1] ; Rody,Dijkshoorn ^[2] ; Maikel,Maloncy ^[2] ; Tiane,Finimundy ^[1] ; Ricardo C,Calhelha ^[1] ; Carla,Pereira ^[1] ; Dejan,Stojković ^[3] ; Marina,Soković ^[3] ; Isabel C F R,Ferreira ^[1] ; Lillian,Barros ^[1] ; Vasco,Cadavez ^[1]

作者单位： Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal. ^[1] The Hague University of Applied Sciences, Johanna Westerdijkplein 75, room Oval 1.01, 2521 EH The Hague, The Netherlands. ^[2] Institute for Biological Research "Siniša Stanković"-National Institute of Republic of Serbia, University of Belgrade, Bulevar despota Stefana 142, 11000 Belgrade, Serbia. ^[3]

关键词 Algarrobo flour alternative flour alveoli size antimicrobial antioxidant breadmaking cytotoxicity dough rheology nutritional quality texture profile analysis

DOI 10.3390/foods9050597

PMID 32392753

发布时间 2020-09-28

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Foods (Basel, Switzerland)

2020年9卷5期

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Nutritive and Bioactive Properties of Mesquite (<i>Prosopis pallida</i>) Flour and Its Technological Performance in Breadmaking.

Foods (Basel, Switzerland)

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Nutritive and Bioactive Properties of Mesquite (<i>Prosopis pallida</i>) Flour and Its Technological Performance in Breadmaking.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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