Nutritive and Bioactive Properties of Mesquite (<i>Prosopis pallida</i>) Flour and Its Technological Performance in Breadmaking

Nutritive and Bioactive Properties of Mesquite (<i>Prosopis pallida</i>) Flour and Its Technological Performance in Breadmaking

Although the nutritional profile, bioactivities, and uses of mesquite pod flour from various <i>Prosopis</i> species have been studied, limited research has been conducted on <i>Prosopis pallida</i> (Humb, & Bonpl. Ex Willd.) Kunth mesquite flour. This study aimed to char...

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Bibliographic Details
Main Authors: Ursula Gonzales-Barron, Rody Dijkshoorn, Maikel Maloncy, Tiane Finimundy, Ricardo C. Calhelha, Carla Pereira, Dejan Stojković, Marina Soković, Isabel C. F. R. Ferreira, Lillian Barros, Vasco Cadavez
Format: Article
Language:English
Published: MDPI AG 2020-05-01
Series:Foods
Subjects:
alternative flour
Algarrobo flour
nutritional quality
antioxidant
antimicrobial
cytotoxicity
Online Access:https://www.mdpi.com/2304-8158/9/5/597

Internet

https://www.mdpi.com/2304-8158/9/5/597

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