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Vista previa | Fecha de publicación | Título | Autor(es) | Acceso |
---|---|---|---|---|
29-sep-2020 | Evaluation of polyphenol bioaccessibility and kinetic of starch digestion of spaghetti with persimmon (Dyospyros kaki) flours coproducts during in vitro gastrointestinal digestion | |||
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 | ||
4-jul-2020 | Quinoa and chia products as ingredients for healthier processed meat products: technological strategies for their application and effects on the final product | Fernandez-Lopez, Juana; Viuda-Martos, Manuel; Pérez-Alvarez, José Angel | ||
mar-2020 | Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage |
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