Results 131 to 136 of about 103,217 (136)

Muffin-Type Bakery Product Based on Mexican Mesquite (Prosopis spp.) Flour: Texture Profile, Acceptability, and Physicochemical Properties

Foods, 2023
Julia Márquez-Reyes, Juan Gabriel Baez-Gonzalez, Erick de Jesus de Luna-Santillana   +2 more
exaly  

Mesquite (Prosopis L.) as a functional ingredient in gluten-free dough and bread

LWT - Food Science and Technology, 2022
Lesław Juszczak, Mariusz Witczak
exaly  

Mesquite flour as a novel ingredient for “panettone-like” bread: Application of part-baking and dough freezing technology

Cryobiology, 2018
Facundo Bigne, Cristina Ferrero, Maria C. Puppo   +2 more
openaire   +1 more source

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

Foods, 2020
V A P Cadavez, Dejan Stojković, Ricardo C Calhelha   +2 more
exaly  

Rheological and Microstructure Characterization of Composite Dough with Wheat and Mesquite (Prosopis spp) Flours

International Journal of Food Properties, 2016
Facundo Bigné, Maria Cecilia Puppo, Cristina Ferrero   +2 more
exaly  

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

Journal of Food Science, 2006
exaly