Mesquite (Prosopis juliflora) grain flour: New ingredient with bioactive, nutritional and physical-chemical properties for food applications

Author:

Cavalcante Atacy Maciel de Melo,de Melo Anely MacielORCID,da Silva Acsa Victoria Ferreira,Neto Genésio José da Silva,Barbi Rafaela Cristina TurolaORCID,Ikeda MônicaORCID,Silva Gisela Benatti,Steel Caroline Joy,Silva Osvaldo Soares da

Publisher

Elsevier BV

Subject

Food Science

Reference68 articles.

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3. Characterization of mutamba (Guazuma ulmifolia LAM.) fruit flour and development of bread;Assis;Biocatalysis and Agricultural Biotechnology,2019

4. Aydin, E., & Gocmen, D. (2015). The influences of drying method and metabisulfite pre-treatment onthe color, functional properties and phenolic acids contents and bioaccessibility of pumpkin flour. LWT - Food Science and Technology, 60(1), 385–392. https://doi.org/ 10.1016/j.lwt.2014.08.025

5. Ripe and unripe inajá (Maximilia maripa) fruit : A new high source of added value bioactive compounds;Barbi;Food Chem.,2020

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