INBIOFIV 26685
INSTITUTO DE BIOPROSPECCION Y FISIOLOGIA VEGETAL
Unidad Ejecutora - UE
artículos
Título:
Morphological, histological, chemical and functional characterization of Prosopis alba flours of different particle sizes
Autor/es:
RODRIGUEZ, IVANA FABIOLA; ZAMPINI, IRIS CATIANA; PONESSA, GRACIELA; PÉREZ, MARÍA JORGELINA; CUELLO, ANA SOLEDAD; ISLA, MARÍA INÉS; CATTANEO, FLORENCIA; MERCADO, MARÍA INÉS
Revista:
FOOD CHEMISTRY
Editorial:
ELSEVIER SCI LTD
Referencias:
Año: 2019 vol. 274 p. 583 - 591
ISSN:
0308-8146
Resumen:
Prosopis alba (algarrobo) flours are traditional food resources from Argentina. The aim of this work was to determine the effect of particle sizes of Prosopis flour on its chemical composition and functional properties. Flours were obtained by mechanical methods (F1 to F4, >840, 840 to 500, 500 to 149 and
