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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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Dettagli Bibliografici
Pubblicato in:Foods
Autori principali: 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
Natura: Artigo
Lingua:Inglês
Pubblicazione: MDPI 2020
Soggetti:
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC7142946/
https://ncbi.nlm.nih.gov/pubmed/32138175
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9030274
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