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| Vista previa | Fecha de publicación | Título | Autor(es) | Acceso |
|---|---|---|---|---|
 | feb-2020 | Persimmon fours as functional ingredients in spaghetti: chemical, physico‑chemical and cooking quality |  | |
 | abr-2020 | Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts | Peña-Saldarriaga, Lina María; Pérez-Alvarez, José Angel; Fernández-López, Juana |  |
 | dic-2020 | Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends | | |
 | oct-2020 | Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry | | |
 | sep-2020 | Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages | | |
 | mar-2020 | Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage | | |
 | ago-2020 | Quality of Chicken Fat by-Products: Lipid Profile and Colour Properties | Peña Saldarriaga, Lina María; Fernández-López, Juana; Pérez-Alvarez, José Angel | |
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