المؤلفون: Calvo-Carrillo, María de la Concepción, Carranco-Jáuregui, María Elena, López-Méndez, Oliverio Xicotencatl, Solano, María de Lourdes, Coronel-Flores, Flor

المصدر: Archivos Latinoamericanos de Nutrición (ALAN); Vol. 73 Núm. 3 (2023): Septiembre; 191-200 ; 2309-5806 ; 0004-0622

مصطلحات موضوعية: Harina de Calamar, Harina de Trigo, Pan Baguette, Análisis Físicos y Químicos, Evaluación Sensorial, Squid Flour, Wheat Flour, Baguette Bread, Physical and Chemical Analysis, Sensory Evaluation

وصف الملف: application/pdf

Relation: http://saber.ucv.ve/ojs/index.php/rev_alan/article/view/27363/144814493147; http://190.169.94.12/ojs/index.php/rev_alan/article/view/27363

الاتاحة: http://190.169.94.12/ojs/index.php/rev_alan/article/view/27363

المؤلفون: Córdova-Ramos, Javier S., Gonzales-Barron, Ursula, Cerrón-Mallqui, Luz M.

مصطلحات موضوعية: Acidity, Jumbo squid flour, Quality, Sensory, Syneresis, Viscosity

Relation: Córdova-Ramos, Javier S.; Gonzales-Barron, Ursula; Cerrón-Mallqui, Luz M. (2018). Physicochemical and sensory properties of yogurt as affected by the incorporation of jumbo squid (Dosidicus gigas) powder. LWT. ISSN 0023-6438. 93, p. 506-510; http://hdl.handle.net/10198/17500

الاتاحة: http://hdl.handle.net/10198/17500
https://doi.org/10.1016/j.lwt.2018.03.082

المؤلفون: Ursula Gonzales-Barron, Javier S. Córdova-Ramos, Luz M. Cerrón-Mallqui

المصدر: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

مصطلحات موضوعية: Squid, Sensory, biology, Syneresis, Viscosity, Acidity, Titratable acid, 04 agricultural and veterinary sciences, Maltodextrin, 040401 food science, Quality, Protein content, chemistry.chemical_compound, Jumbo squid flour, 0404 agricultural biotechnology, chemistry, Soluble solids, biology.animal, Fermentation, Food science, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2ea5f1d2281a3bff12f0eca5424e5091