AGRIS - International System for Agricultural Science and Technology

Chemical and technological properties of bologna-type sausages with added black quinoa wet-milling coproducts as binder replacer

2020

Fernández-López, Juana | Lucas-González, Raquel | Viuda-Martos, Manuel | Sayas-Barberá, Estrella | Ballester-Sánchez, Jaime | Haros, Claudia M. | Martínez-Mayoral, Asunción | Pérez-Álvarez, José A.


Bibliographic information
Food chemistry
Volume 310 Pagination 125936 ISSN 0308-8146
Publisher
Elsevier Ltd
Other Subjects
Wet milling; Residual nitrite level; Shelf life; Nutrient content; Coproducts; Dietary fiber
Language
English
Type
Journal Article; Text

2024-02-27
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