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Catálogo de Productos Cárnicos Iberoamericanos

II INTERNATIONAL CONFERENCE OF Ia ValSe-Food NETWORK Development of Food Ingredients from Iberoamerican Ancestral Crops BOOK OF ABSTRACTS

Ballester-Sánchez et al. (2020).Isolation of red quinoa fibre by wet and dry milling and application as a potential functional ba kery ingredient. Food Hydrocolloids, 101, 105513.

Ballester-Sánchez et al. (2019). Development of Healthy, Nutritious Bakery Products by Incorporation of Quinoa. Foods, 8, 379.

Miranda-Ramos et al. (2019). Evaluation of technological and nutritional quality of bread enriched with amaranth flour. LWT-Food Science and Technology, 114, 108418.

Vera et al. (2019). Evaluation of the physical changes of different soluble fibres produced during an in vitro digestion. Journal of Functional Foods, 62, 103518.

Marcas de calidad de carne en Iberoamerica Caribe, Sudamerica y Peninsula Iberica