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Preview | Issue Date | Title | Author(s) | Access |
---|---|---|---|---|
![]() | 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 | ![]() | |
![]() | 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 | ![]() |
![]() | 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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