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

Documenti analoghi

• Effect of Different Black Quinoa Fractions (Seed, Flour and Wet-Milling Coproducts) upon Quality of Meat Patties during Freezing Storage
  di: Estrella Sayas-Barberá, et al.
  Pubblicazione: (2021-12-01)
• Using Chia Powder as a Binder to Obtain Chewable Tablets Containing Quinoa for Dietary Fiber Supplementation
  di: Rosana Pereira da Silva, et al.
  Pubblicazione: (2024-04-01)
• The effects of Chia and Quinoa Seed mixes on the Nutritional, Biochemical and Histological Parameters on Obese Rats
  di: Heba, M. El Kholey, Rasha M. Arafa, and Asmaa S. Gamil
  Pubblicazione: (2025-01-01)
• Development of a Grain-and-Legume-Based Snack with Amaranth, Quinoa and Chia Seeds
  di: Silvia Farah, et al.
  Pubblicazione: (2023-10-01)
• Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds
  di: Aparna Agarwal, et al.
  Pubblicazione: (2023-07-01)