Nutritional properties and phenolic content of a bakery...

Food Research International 2015 / 07 Vol. 73

Nutritional properties and phenolic content of a bakery product substituted with a mango (Mangifera indica) ‘Ataulfo’ processing by-product

Ramírez-Maganda, James, Blancas-Benítez, Francisco J., Zamora-Gasga, Victor M., García-Magaña, Ma de L., Bello-Pérez, Luis Arturo, Tovar, Juscelino, Sáyago-Ayerdi, Sonia G.
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Volume:
73
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2015.03.004
Date:
July, 2015
File:
PDF, 495 KB
english, 2015
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