Proximate chemical, functional, and texture characterization of papaya seed flour (Carica papaya) for the preparation of bread

Author:

Mérida Lira Elizabeth,Soto Simental Sergio,Martínez Juárez Víctor Manuel,Quintero Lira Aurora,Piloni Martini JavierORCID

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference42 articles.

1. Quality and sensory properties of maize flour cookies enriched with soy protein isolate;Adeyeye;Cogent Food and Agric.,2017

2. Nutritional potential of fenugreek supplemented bread with special preference to antioxidant profiling;Afzal;Pakistan J. Agric. Sci.,2016

3. Complementary cereals and legumes for health: synergistic interaction of sorghum flavones and cowpea flavonols against LPS-induced inflammation in colonic myofibroblasts;Agah;Mol. Nutr. Food Res.,2017

4. Proximate, functional, and pasting properties of composite flours made from wheat, breadfruit and cassava starch;Ajjata;Appl. Trop. Agric.,2016

5. Incidence and prevalence rates of diabetes mellitus in Saudi Arabia: an overview;Alotaibi;J. Epidemio. Glob. Health,2017

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