Influence of Seaweeds on the Quality of Pasta as a Plant-Based Innovative Food

por Ainsa, Andrea, Honrado, Adrián, Marquina, Pedro, Beltrán, José A., Calanche, Juan
Publicado 2022

Enriched Fresh Pasta with a Sea Bass By-Product, a Novel Food: Fatty Acid Stability and Sensory Properties throughout Shelf Life

por Ainsa, Andrea, Marquina, Pedro L., Roncalés, Pedro, Beltrán, José Antonio, Calanche M., Juan B.
Publicado 2021

Innovative Development of Pasta with the Addition of Fish By-Products from Two Species

por Ainsa, Andrea, Honrado, Adrián, Marquina, Pedro L., Roncalés, Pedro, Beltrán, José Antonio, Calanche M., Juan B.
Publicado 2021

Gluten-Free Pasta Enriched with Fish By-Product for Special Dietary Uses: Technological Quality and Sensory Properties

por Aínsa, Andrea, Vega, Alba, Honrado, Adrian, Marquina, Pedro, Roncales, Pedro, Gracia, José A. Beltrán, Morales, Juan B. Calanche
Publicado 2021