Mesquite (Prosopis L.) as a functional ingredient in gluten-free dough and bread
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference44 articles.
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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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