Prosopis nigra fruits waste characterization, a potential source of functional ingredients for food formulations

Author:

Pérez María Jorgelina,Rodriguez Ivana Fabiola,Zampini Iris Catiana,Cattaneo Florencia,Mercado María Inés,Ponessa Graciela,Isla María Inés

Funder

SCAIT-UNT

Agencia Nacional de Promoción Científica y Técnica

Consejo Nacional de Investigaciones Científicas y Técnicas

Publisher

Elsevier BV

Subject

Food Science

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3. Transfer of major and trace elements along the “farm-to-fork” chain of different whole grain products;Albergamo;Journal of Food Composition and Analysis,2018

4. Official method of analysis of AOAC international. Method 925.10 Solids (Total) and moisture in flour,1998

5. Official methods of analysis of AOAC international,2000

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