Effect of Different Black Quinoa Fractions (Seed, Flour and Wet-Milling Coproducts) upon Quality of Meat Patties during Freezing Storage

In this study, the quality of meat patty samples containing different black quinoa fractions (seed, flour and wet-milling coproducts) was evaluated during freezing preservation. Composition, physicochemical parameters (aw, pH, colour and texture), cooking properties, lipid oxidation and sensory char...

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Detalles Bibliográficos
Autores principales: Sayas-Barberá, Estrella, Valero-Asencio, María Maite, Navarro Rodríguez-Vera, Casilda, Fernández-López, Juana, Haros, Claudia Monika, Pérez-Álvarez, José Ángel, Viuda-Martos, Manuel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700905/
https://www.ncbi.nlm.nih.gov/pubmed/34945629
http://dx.doi.org/10.3390/foods10123080

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700905/
https://www.ncbi.nlm.nih.gov/pubmed/34945629
http://dx.doi.org/10.3390/foods10123080

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