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Characterization of Prickly Pear Peel Flour as a Bioactive and Functional Ingredient in Bread Preparation
The aim of the present research was to evaluate the addition of prickly pear peel flour (PPPF) to bread dough as a source of nutrient and bioactive compounds. The PPPF’s physical, chemical and nutritional composition was evaluated, as well as its content of bioactive compounds betalains, and flavono...
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| Udgivet i: | Foods |
|---|---|
| Main Authors: | , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI
2020
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7555379/ https://ncbi.nlm.nih.gov/pubmed/32867373 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9091189 |
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