Publications by authors named "Angela Mariela Gonzalez-Montemayor"
Article Synopsis
- The study analyzed the nutrient composition, minerals, polyphenolic compounds, and antioxidant properties of green bean, mesquite, and pea flours.
- Different combinations of these legume flours with wheat flour were tested for making bread, focusing on their effects on composition, color, volume, and functional properties.
- Mesquite flour stood out for its high fiber and polyphenol content, while pea and green bean flours boosted protein levels, suggesting these legume flours can enhance the nutrition of baked products.
