AGUILAR-RAYMUNDO, V. G.; ALTAMIRANO-FORTOUL, R. Mesquite pod flour (Prosopis laevigata): Physicochemical composition, amino acid profile, water and oil absorption capacity, hemagglutinins, phenols, and flavonoids. Agroindustrial Science, [S. l.], v. 16, n. 1, p. 127-135, 2026. DOI: 10.17268/agroind.sci.2026.01.13. Disponível em: https://revistas.unitru.edu.pe/index.php/agroindscience/article/view/7149. Acesso em: 14 ene. 2026.