Physicochemical and functional characterization of trupillo flour (Prosopis juliflora (Sw.) DC) and its inclusion in a food matrix
Introduction: The high protein content has made legumes a raw material of interest in the formulation of different agro-industrial products; the trupillo (Prosopis juliflora) tree is an easily accessible, multipurpose, wild legume that can be used in all its composition, has a high protein value and...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad de la Costa
2021-07-01
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| Series: | Inge-Cuc |
| Subjects: | |
| Online Access: | https://revistascientificas.cuc.edu.co/ingecuc/article/view/3438 |