Processing, Nutritional Evaluation, and Utilization of Whole Mesquite Flour (Prosopis laevigata)-Reference-Cited by-同舟云学术

Processing, Nutritional Evaluation, and Utilization of Whole Mesquite Flour (Prosopis laevigata)

Published:2006-05 Issue:4 Volume:71 Page:S315-S320
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

de la Rosa A. P. Barba,Frias-Hernández J. T.,Olalde-Portugal V.,González Castañeda J.

Publisher

Wiley

Subject

Food Science

Reference43 articles.

1. Characteristics of Maize Flour Tortilla Supplemented with Ground Tenebrio molitor Larvae

2. Trace gas emissions from soil of the central highlands of Mexico as affected by natural vegetation: a laboratory study

3. A Anzaldua-Morales . 1984 . Importancia de la evaluacion sensorial en la industria alimentaria . Curso impartido a profesores del Departamento de Graduados, Escuela Nacional de Ciencias Biologicas, Instituto Politecnico Nacional de Mexico.

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