PERSONAL DE APOYO
CUELLO Ana Soledad
artículos
Título:
Morphological, histological, chemical and functional characterization of Prosopis alba flours of different particle sizes
Autor/es:
RODRIGUEZ, IVANA FABIOLA; PÉREZ, MARÍA JORGELINA; CATTANEO, FLORENCIA; ZAMPINI, IRIS CATIANA; CUELLO, ANA SOLEDAD; MERCADO, MARÍA INÉS; PONESSA, GRACIELA; ISLA, MARÍA INÉS
Revista:
FOOD CHEMISTRY
Editorial:
ELSEVIER SCI LTD
Referencias:
Año: 2018
ISSN:
0308-8146
Resumen:
Prosopis alba (algarrobo) flours are traditional food resources from Argentina. The aimof this work was to determine the effect of particle sizes of Prosopis flour on itschemical composition and functional properties. Flours were obtained by mechanicalmethods (F1 to F4, > 840, 840 to 500, 500 to 149 and
