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Journal: Foods, 2025
Volume: 14
Number: 3987

Article: Utilization of Tamarind, Pineapple, and Chickpea Pulp as Sources of Bioactive Compounds in a Functional Confectionery: Nutritional Composition, Antioxidant Potential, and In Vitro Digestibility
Authors: by Alma Cristina Gaytán-Lara, Héctor Emmanuel Cortés-Ferré, Aurea Karina Ramírez-Jiménez, Elisa Dufoo-Hurtado, Mar Villamiel and Marcela Gaytán-Martínez
Link: https://www.mdpi.com/2304-8158/14/23/3987

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