Nutritional and technological properties of pulp and peel flours from different mango cultivars-Reference-Cited by-同舟云学术

Nutritional and technological properties of pulp and peel flours from different mango cultivars

Published:2023 Issue: Volume:43 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

IZIDORO Maiqui¹,LEONEL Magali²^ORCID,LEONEL Sarita¹,LOSSOLI Nathalia Aparecida Barbosa¹,CÂNDIDO Hebert Teixeira¹,ZÜGE Patrícia Graosque Ulguim²,ASSIS Jaciene Lopes de Jesus³

Affiliation:

1. Universidade Estadual Paulista, Brasil; Universidade Estadual Paulista, Brasil

2. Universidade Estadual Paulista, Brasil

3. Embrapa Mandioca e Fruticultura, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100462&tlng=en

Reference50 articles.

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2. The composition, extraction, functionality and applications of rice proteins: a review;Amagliani L.;Trends in Food Science & Technology,2017

3. Preparation of chicken nuggets breaded with tropical fruit peel flours: physicochemical and sensory evaluation;Amorim D. S.;Food Science and Technology (Campinas),2022

4. Mineral composition of wheat flour consumed in Brazilian cities;Araújo R. G. O.;Journal of the Brazilian Chemical Society,2008

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

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