TY  - JOUR 
AU  - Calix Rivera, Caleb Samir
AU  - Neves, Grazielle Nathia
AU  - Villanueva Barrero, Marina
AU  - Ronda Balbás, María Felicidad
PY  - 2026
SN  - 0268-005X
UR  - https://uvadoc.uva.es/handle/10324/78409
AB  - Breadfruit represents an exceptional nutritional source. However, its potential as a techno-functional food
ingredient remains largely unexplored. In this context, this study aimed to produce and characterize flours
derived from breadfruit (BF) pulp...
LA  - eng
PB  - Elsevier
KW  - Breadfruit flours
KW  - Techno-functional properties
KW  - Pasting characteristics
KW  - Gel rheology
KW  - Retrogradation kinetics
TI  - Pulp and peel breadfruit flours as techno-functional ingredients. Rheological and staling behavior of their gels
DO  - 10.1016/j.foodhyd.2025.111730
ER  -