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

Concepedia

Publication | Closed Access

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

47

Citations

53

References

2015

Year

James Ramírez-Maganda, Francisco J. Blancas‐Benítez, Víctor Manuel Zamora-Gasga, Ma. de Lourdes García-Magaña, Luís A. Bello‐Pérez, Juscelino Tovar, Sonia G. Sáyago‐Ayerdi

Food Research International

Food ChemistryNutritionFood Bioactive CompoundBakery ProductFood AnalysisAgricultural EconomicsPhenolic ContentNutritional PropertiesPhytochemical

References

	Year	Citations

Page 1