<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2223-4861</journal-id>
<journal-title><![CDATA[Centro Azúcar]]></journal-title>
<abbrev-journal-title><![CDATA[cen. az.]]></abbrev-journal-title>
<issn>2223-4861</issn>
<publisher>
<publisher-name><![CDATA[Editorial Feijóo]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2223-48612021000300062</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[USO DE HARINA DE VAINAS SECAS DE MORINGA EN LA ELABORACIÓN DE GALLETAS Y TORTAS VENEZOLANAS. PARTE I]]></article-title>
<article-title xml:lang="en"><![CDATA[USE OF DRIED MORINGA POD FLOUR IN COOKIES AND VENEZUELAN CAKES ELABORATION. PART I]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Moreno Quintero]]></surname>
<given-names><![CDATA[María Eugenia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Crespo Zafra]]></surname>
<given-names><![CDATA[Lourdes Mariana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Curbelo Hernández]]></surname>
<given-names><![CDATA[Caridad]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional Experimental &#8220;Francisco de Miranda&#8221; Departamento de Química ]]></institution>
<addr-line><![CDATA[Punto Fijo Falcón]]></addr-line>
<country>Venezuela</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Camagüey &#8220;Ignacio Agramonte Loynaz&#8221; Facultad de Ciencias Aplicadas Departamento de Ciencia y Tecnología de los Alimentos]]></institution>
<addr-line><![CDATA[Camagüey ]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Tecnológica de La Habana &#8220;José Antonio Echeverría&#8221; Facultad de Ingeniería Química ]]></institution>
<addr-line><![CDATA[Marianao La Habana]]></addr-line>
<country>Cuba</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2021</year>
</pub-date>
<volume>48</volume>
<numero>3</numero>
<fpage>62</fpage>
<lpage>74</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2223-48612021000300062&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2223-48612021000300062&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2223-48612021000300062&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Introducción: La Moringa oleífera posee un alto contenido de proteínas, minerales, vitaminas y antioxidantes, que le confieren cualidades nutritivas. En este trabajo la harina de vainas secas de moringa fue utilizada en la sustitución parcial de la harina de trigo para la elaboración de galletas y tortas.  Objetivo: Evaluar la harina de vainas secas de moringa en la elaboración de galletas y tortas.  Materiales y Métodos: Fueron seleccionadas y acondicionadas las vainas secas desechadas del proceso de obtención de aceite. La harina fue caracterizada según las normas venezolanas (COVENIN 217, 2001) para harina de trigo. Se determinaron los parámetros funcionales establecidos en (Codex Alimentarius 152, 1985) para la harina de trigo, según los cuales se realizaron tres formulaciones de harina compuesta (moringa-trigo) para la elaboración de galletas y tortas que fueron evaluadas sensorialmente (escala hedónica de 5 puntos).  Resultados y Discusión: La caracterización físico química de la harina obtenida mostró un bajo contenido de humedad (3,84 %) que no favorece la proliferación microbiana; alto contenido de cenizas (6,15 %) y de proteína (11,20 %), valores favorables por su aporte nutricional y no presentó contaminación microbiológica. La formulación con mayor aceptación fue la elaborada con harina compuesta (30 % moringa y 70 % trigo).  Conclusiones: La harina de vainas secas de moringa posee un alto contenido de fibra, minerales y proteínas, que sirve como materia prima en la industria alimenticia. Los productos elaborados con harina compuesta resultaron con buena aceptación, y cumplen con los parámetros nutricionales exigidos.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Introduction: Moringa oleifera has a high content of proteins, minerals, vitamins and antioxidants that give it nutritional qualities. In this work, the moringa dry pods flour was used in wheat flour partial replacement for cookies and cakes preparation.  Objective: To evaluate dry moringa pods flour in cookies and cakes elaboration.  Materials and Methods: The dry pods discarded from the oil production process were selected and conditioned. The flour was characterized according to Venezuelan standards (COVENIN 217, 2001) for wheat flour. Functional parameters established in (Codex Alimentarius 152, 1985) for wheat flour were determined, according to which three formulations of compound flour (moringa-wheat) were made for cookies and cakes elaboration, which were sensorially evaluated ( 5-point hedonic scale)  Results and Discussion:  Moringa dry pods flour characterization showed a low moisture content (3.84%) that does not favor microbial proliferation; high ash content (6.15%) and protein (11.20%), and favorable values for its nutritional contribution. It did not present microbiological contamination. The formulation with greatest acceptance was made whit compound flour (30 % moringa and 70 % wheat).  Conclusions:  Dried moringa pod flour has a high content of fiber, minerals and protein, being useful as raw material in food industry. Products made with compound flour were well accepted and have the required nutritional parameters.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[galletas]]></kwd>
<kwd lng="es"><![CDATA[harina]]></kwd>
<kwd lng="es"><![CDATA[moringa]]></kwd>
<kwd lng="es"><![CDATA[tortas]]></kwd>
<kwd lng="es"><![CDATA[trigo]]></kwd>
<kwd lng="es"><![CDATA[vainas secas]]></kwd>
<kwd lng="en"><![CDATA[cookies]]></kwd>
<kwd lng="en"><![CDATA[flour]]></kwd>
<kwd lng="en"><![CDATA[moringa]]></kwd>
<kwd lng="en"><![CDATA[cakes]]></kwd>
<kwd lng="en"><![CDATA[wheat]]></kwd>
<kwd lng="en"><![CDATA[dried pods]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Alberca]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Huanca]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluación del índice de estabilidad oxidativa del aceite de moringa (Moringa oleífera) por el método Rancimatm]]></article-title>
<source><![CDATA[Revista Ingeniería: Ciencia, Tecnología e Innovaciónm]]></source>
<year>2015</year>
<volume>2</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>12-20</page-range></nlm-citation>
</ref>
<ref id="B2">
<nlm-citation citation-type="">
<collab>AOAC 2057</collab>
<article-title xml:lang=""><![CDATA[Proteínas]]></article-title>
<source><![CDATA[Official Methods of Analysis of the Association of Official Analytical Chemists]]></source>
<year>1990</year>
</nlm-citation>
</ref>
<ref id="B3">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Arruda]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Ortiz I.]]></surname>
<given-names><![CDATA[Pacheco R.]]></given-names>
</name>
<name>
<surname><![CDATA[Bueno]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Pós-tratamento de efluente cervejeiro com coagulantes naturais]]></article-title>
<source><![CDATA[InterfacEHS - Saúde, Meio Ambiente e Sustentabilidade]]></source>
<year>2015</year>
<volume>10</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>26-32</page-range></nlm-citation>
</ref>
<ref id="B4">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Bonal]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Rivera]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Bolívar]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Moringa oleífera: una opción saludable para el bienestar]]></article-title>
<source><![CDATA[MEDISAN]]></source>
<year>2012</year>
<volume>16</volume>
<numero>10</numero>
<issue>10</issue>
<page-range>1596-9</page-range></nlm-citation>
</ref>
<ref id="B5">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Canett]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Arvayo]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Ruvalcaba]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Aspectos tóxicos más relevantes de Moringa oleífera y sus posibles daños]]></article-title>
<source><![CDATA[Biotecnia]]></source>
<year>2014</year>
<volume>XVI</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>36-43</page-range></nlm-citation>
</ref>
<ref id="B6">
<nlm-citation citation-type="">
<collab>Codex Alimentarius</collab>
<source><![CDATA[Normas Oficiales. Harina de trigo Codex Standard 152]]></source>
<year>1985</year>
</nlm-citation>
</ref>
<ref id="B7">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Combariza]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Sánchez]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
</person-group>
<source><![CDATA[Estudio de la obtención de un alimento precocido a partir de cultivos biofortificados]]></source>
<year>2006</year>
<publisher-loc><![CDATA[Colombia ]]></publisher-loc>
<publisher-name><![CDATA[Universidad del Valle]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B8">
<nlm-citation citation-type="book">
<collab>COVENIN</collab>
<source><![CDATA[Comisión Venezolana de Normas Industriales., Determinación de coliformes totales y termotolerantes Escherichia coli]]></source>
<year>1996</year>
<publisher-loc><![CDATA[Venezuela ]]></publisher-loc>
<publisher-name><![CDATA[SENCAMER]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B9">
<nlm-citation citation-type="book">
<collab>COVENIN</collab>
<source><![CDATA[Comisión Venezolana de Normas Industriales., Determinación de pH]]></source>
<year>1979</year>
<publisher-loc><![CDATA[Venezuela ]]></publisher-loc>
<publisher-name><![CDATA[SENCAMER]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B10">
<nlm-citation citation-type="book">
<collab>COVENIN</collab>
<source><![CDATA[Comisión Venezolana de Normas Industriales., Determinación de mohos y levaduras]]></source>
<year>1987</year>
<publisher-loc><![CDATA[Venezuela ]]></publisher-loc>
<publisher-name><![CDATA[SENCAMER]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B11">
<nlm-citation citation-type="book">
<collab>COVENIN</collab>
<source><![CDATA[Comisión venezolana de normas industriales., Determinación de humedad]]></source>
<year>1979</year>
<publisher-loc><![CDATA[Venezuela ]]></publisher-loc>
<publisher-name><![CDATA[SENCAMER]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B12">
<nlm-citation citation-type="book">
<collab>COVENIN</collab>
<source><![CDATA[Comisión Venezolana de Normas Industriales., Determinación de cenizas]]></source>
<year>1981</year>
<publisher-loc><![CDATA[Venezuela ]]></publisher-loc>
<publisher-name><![CDATA[SENCAMER]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B13">
<nlm-citation citation-type="book">
<collab>COVENIN</collab>
<source><![CDATA[Comisión Venezolana de Normas Industriales., Determinación de acidez]]></source>
<year>1981</year>
<publisher-loc><![CDATA[Venezuela ]]></publisher-loc>
<publisher-name><![CDATA[SENCAMER]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B14">
<nlm-citation citation-type="book">
<collab>COVENIN</collab>
<source><![CDATA[Comisión Venezolana de Normas Industriales., Determinación de fibra cruda]]></source>
<year>1981</year>
<publisher-loc><![CDATA[Venezuela ]]></publisher-loc>
<publisher-name><![CDATA[SENCAMER]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B15">
<nlm-citation citation-type="book">
<collab>COVENIN</collab>
<source><![CDATA[Comisión Venezolana de Normas Industriales., Harina de trigo]]></source>
<year>2001</year>
<publisher-loc><![CDATA[Venezuela ]]></publisher-loc>
<publisher-name><![CDATA[SENCAMER]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B16">
<nlm-citation citation-type="book">
<collab>COVENIN</collab>
<source><![CDATA[Comisión Venezolana de Normas Industriales., Determinación de aerobios mesófilos]]></source>
<year>1987</year>
<publisher-loc><![CDATA[Venezuela ]]></publisher-loc>
<publisher-name><![CDATA[SENCAMER]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B17">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[de Freita]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Gravatim]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Quintino]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Justino]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[de Freita]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Extrato de semente de moringa como clarificante do caldo de cana-de-açúcar]]></article-title>
<source><![CDATA[Pesquisa Agropecuária Brasileira]]></source>
<year>2016</year>
<volume>51</volume>
<numero>10</numero>
<issue>10</issue>
<page-range>1794-8</page-range></nlm-citation>
</ref>
<ref id="B18">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Fahey]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Moringa oleifera: A Review of the medical evidence for its nutritional, therapeutic, and prophylactic properties]]></article-title>
<source><![CDATA[Trees for Life Journal]]></source>
<year>2005</year>
<volume>1</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>1-5</page-range></nlm-citation>
</ref>
<ref id="B19">
<nlm-citation citation-type="">
<collab>FAO</collab>
<source><![CDATA[Macronutrientes: Carbohidratos, grasas y proteínas]]></source>
<year>2011</year>
</nlm-citation>
</ref>
<ref id="B20">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Flores]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Martínez]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Salinas]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Ríos]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Caracterización de harinas comerciales de maíz nixtamalizado]]></article-title>
<source><![CDATA[Agrociencia]]></source>
<year>2002</year>
<volume>36</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>557-67</page-range></nlm-citation>
</ref>
<ref id="B21">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[García]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<source><![CDATA[Evaluación de los usos potenciales del Teberinto (Moringa oleífera) como generador de materia prima para la industria química]]></source>
<year>2013</year>
<publisher-loc><![CDATA[Salvador ]]></publisher-loc>
<publisher-name><![CDATA[Universidad de El Salvador]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B22">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Getachew]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Admassu]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Production of pasta from Moringa leaves _ oat _ wheat composite flour]]></article-title>
<source><![CDATA[Cogent Food &amp; Agriculture]]></source>
<year>2020</year>
<volume>6</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>1-11</page-range></nlm-citation>
</ref>
<ref id="B23">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[González]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<source><![CDATA[Diseño de una prensa continua para secado de harina de yuca]]></source>
<year>2008</year>
<publisher-loc><![CDATA[Venezuela ]]></publisher-loc>
<publisher-name><![CDATA[Universidad Simón Bolívar de Caracas, Distrito Capital]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B24">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Gutiérrez]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
</person-group>
<source><![CDATA[Elaboración de galletas adicionadas con harina de moringa (Oleífera lam)]]></source>
<year>2015</year>
<publisher-loc><![CDATA[Chiapas, México ]]></publisher-loc>
<publisher-name><![CDATA[Universidad de Ciencias y Artes de Chiapas]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B25">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Liñán]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Moringa oleífera el árbol de la nutrición]]></article-title>
<source><![CDATA[Ciencia y Salud Virtual]]></source>
<year>2010</year>
<volume>2</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>130-8</page-range></nlm-citation>
</ref>
<ref id="B26">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mendoza]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<source><![CDATA[Determinación de parámetros fisicoquímicos en muestras de harina de marango (Moringa oleífera) obtenidas mediante dos métodos de secado]]></source>
<year>2017</year>
<publisher-loc><![CDATA[Nicaragua ]]></publisher-loc>
<publisher-name><![CDATA[Universidad Nacional Autónoma de Nicaragua]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B27">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Oyeyinka]]></surname>
<given-names><![CDATA[A.T.]]></given-names>
</name>
<name>
<surname><![CDATA[Oyeyinka]]></surname>
<given-names><![CDATA[S.A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Moringa oleifera as a food fortificant: Recent trends and prospects]]></article-title>
<source><![CDATA[Journal of the Saudi Society of Agricultural Sciences]]></source>
<year>2016</year>
<volume>17</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>127-36</page-range></nlm-citation>
</ref>
<ref id="B28">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Pérez]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Sánchez]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Armengol]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Reyes]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Characteristics and potential of Moringa oleifera, Lamark: An alternative for animal feeding]]></article-title>
<source><![CDATA[Pastos y Forrajes]]></source>
<year>2010</year>
<volume>33</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>1-16</page-range></nlm-citation>
</ref>
<ref id="B29">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Rodríguez]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Fernández]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Alcalá]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Ospina]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Reología de suspensiones preparadas con harina precocida de yuca]]></article-title>
<source><![CDATA[Ingeniería y Desarrollo]]></source>
<year>2006</year>
<numero>19</numero>
<issue>19</issue>
<page-range>17-30</page-range></nlm-citation>
</ref>
<ref id="B30">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Salazar]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Marcano]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[La harina de ñame (Dioscorea alata), un ingrediente potencial en la elaboración de productos de panadería]]></article-title>
<source><![CDATA[SABER]]></source>
<year>2011</year>
<volume>23</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>134-40</page-range></nlm-citation>
</ref>
<ref id="B31">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sánchez]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Martínez]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Sinagawa]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Vázquez]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Moringa oleífera; Importancia, Funcionalidad y Estudios Involucrados]]></article-title>
<source><![CDATA[Acta Química Mexicana]]></source>
<year>2013</year>
<volume>5</volume>
<numero>9</numero>
<issue>9</issue>
<page-range>25-9</page-range></nlm-citation>
</ref>
<ref id="B32">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Yang]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Xiao-yue]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
<name>
<surname><![CDATA[Xue-min]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
<name>
<surname><![CDATA[Zi-tong]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Jian-ping]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Values, properties and utility of different parts of Moringa oleifera: an overview]]></article-title>
<source><![CDATA[Chinese Herbal Medicines]]></source>
<year>2018</year>
<volume>10</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>371-8</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
