Processing, composition, nutritional evaluation, and utilization of mesquite (Prosopis spp.) pods as a raw material for the food industry
- 1 September 1986
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 34 (5) , 914-919
- https://doi.org/10.1021/jf00071a037
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Determination of Metabolizable Energy by a Fast MethodPoultry Science, 1982
- A compositional study of pods of two varieties of mesquite (Prosopis glandulosa, P. velutina)Journal of Agricultural and Food Chemistry, 1980
- Hexanal as a measure of rancidity in low fat foodsJournal of Oil & Fat Industries, 1977