Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage

The incorporation of a new ingredient into foods could not only affect the intrinsic properties of the product but also its shelf life. The aim of this study was to investigate the effect of the black quinoa (both as whole seeds and as the fibre-rich fraction obtained as coproduct from its wet-milli...

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Detalles Bibliográficos
Autores principales: Fernández-López, Juana, Lucas-González, Raquel, Roldán-Verdú, Alba, Viuda-Martos, Manuel, Sayas-Barberá, Estrella, Ballester-Sánchez, Jaime, Haros, Claudia Monika, Pérez-Álvarez, José Angel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142946/
https://www.ncbi.nlm.nih.gov/pubmed/32138175
http://dx.doi.org/10.3390/foods9030274

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142946/
https://www.ncbi.nlm.nih.gov/pubmed/32138175
http://dx.doi.org/10.3390/foods9030274

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