publication venue for
- A Preliminary Study on the Incorporation of Quinoa Flour in Organic Pumpkin Creams: Effect on the Physicochemical Properties. 1-5. 2021
- Application of Chia Seed Coproduct in Dry-Cured Sausages: Effect Upon Its Physicochemical Properties. 1-8. 2021
- Assessment of Chemical, Physico-Chemical and Sensorial Properties of Frankfurter-Type Sausages Added with Roselle (Hibiscus sabdariffa L.), Extracts. 1-7. 2021
- Chia Oleogel as a Potential New Ingredient for Healthy Cooked Meat Sausages. 1-6. 2021
- Comparative study of commercial dried fruits on labeling information, chemical parameters, antioxidant capacity and sensory profile. 1-7. 2021
- Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Formation of HCA of Beef Patties Studied by Response Surface Methodology. 1-6. 2021
- Gelled emulsions based on amaranth flour with hemp and sesame oils. 98-103. 2021
- Meat Snacks Consumption: Aspects That the Consumer Looks for to Consider Them a Healthy Food. 1-6. 2021
- Persimmon Flour Co-Products as Novel Ingredients in the Reformulation of Pork Liver Pâté. 1-5. 2021
- Techno-Functional Properties of New Andean Ingredients: Maca (Lepidium meyenii) and Amaranth (Amaranthus caudatus) . 1-7. 2021