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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Autors principals:	Estrella Sayas-Barberá, María Maite Valero-Asencio, Casilda Navarro Rodríguez-Vera, Juana Fernández-López, Claudia Monika Haros, José Ángel Pérez-Álvarez, Manuel Viuda-Martos
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2021-12-01
Col·lecció:	Foods
Matèries:	patties freezing storage quality quinoa coproducts wet milling
Accés en línia:	https://www.mdpi.com/2304-8158/10/12/3080
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