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| Preview | Issue Date | Title | Author(s) | Access |
|---|---|---|---|---|
 | Feb-2020 | Persimmon fours as functional ingredients in spaghetti: chemical, physico‑chemical and cooking quality |  | |
 | Apr-2020 | Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts | Peña-Saldarriaga, Lina María; Pérez-Alvarez, José Angel; Fernández-López, Juana |  |
 | Mar-2020 | Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage | | |
 | May-2019 | Effect of drying processes in the chemical, physico‑chemical, techno‑functional and antioxidant properties of fours obtained from house cricket (Acheta domesticus) | |
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