Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredient

Article

Abstract: Mango is a still underutilized fruit from tropical regions. The aim of this work was to characterize

Palabras claves:

Antioxidant capacity, Bakery products, chemical composition, Dietary Fibre, glycemic index, Mango

Autores:

Agama-Acevedo E., Bello-Pérez L.A., Granados-Pérez E., Jenny Ruales, Tovar J., Vergara-Valencia N.

Fuentes:

scopus