Article Versions Notes

Gonzales-Barron U, Dijkshoorn R, Maloncy M, Finimundy T, Calhelha RC, Pereira C, Stojković D, Soković M, Ferreira ICFR, Barros L, et al. Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking. Foods. 2020; 9(5):597. https://doi.org/10.3390/foods9050597

Gonzales-Barron, Ursula, Rody Dijkshoorn, Maikel Maloncy, Tiane Finimundy, Ricardo C. Calhelha, Carla Pereira, Dejan Stojković, Marina Soković, Isabel C. F. R. Ferreira, Lillian Barros, and et al. 2020. "Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking" Foods 9, no. 5: 597. https://doi.org/10.3390/foods9050597

Gonzales-Barron, U., Dijkshoorn, R., Maloncy, M., Finimundy, T., Calhelha, R. C., Pereira, C., Stojković, D., Soković, M., Ferreira, I. C. F. R., Barros, L., & Cadavez, V. (2020). Nutritive and Bioactive Properties of Mesquite (Prosopis pallida) Flour and Its Technological Performance in Breadmaking. Foods, 9(5), 597. https://doi.org/10.3390/foods9050597