Functional Properties and In Vitro Digestibility of an Underutilized Legume Ingredient: Drying-Induced Changes in Leucaena esculenta Flour
Abstract Leucaena esculenta is an underutilized legume traditionally consumed in Mexico with potential as a sustainable food ingredient. This study evaluated the effects of two traditional drying methods, sun drying (SUF) and shade drying (SHF), on the nutritional composition, color, antioxidant properties, mimosine co...
Calderón-Oliver Mariel, Álvarez-Chávez Jimena, Arteaga-Rodríguez Diana Guadalupe et al.
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