Mesquite (Prosopis L.) as a functional ingredient in gluten-free dough and bread
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference44 articles.
1. Effect of freezing and frozen storage on mesquite–wheat dough for panettone-like breads;Bigne;Journal of Food Measurement and Characterization,2019
2. Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling;Bigne;LWT - Food Science and Technology,2016
3. Development of an objective method for dough stickiness;Chen;LWT - Food Science and Technology,1995
4. Exploring the potential of mesquite gum-nopal mucilage mixtures: Physicochemical and functional properties: Exploring the potential of mesquite gum–nopal mucilage mixtures: Physicochemical and functional properties;Cortés-Camargo;Journal of Food Science,2018
5. The role of hydrocolloids in gluten-free bread and pasta; rheology, characteristics, staling and glycemic index;Culetu;Foods,2021
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4. Muffin-Type Bakery Product Based on Mexican Mesquite (Prosopis spp.) Flour: Texture Profile, Acceptability, and Physicochemical Properties;Foods;2023-09-27
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