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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

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