Physical and Chemical Characterization and Antioxidant Activity of Flours Developed with Fruit By-Products and Sensory Analysis of Elaborated Products
Article in Journal of Culinary Science & Technology (November 2023)
The most recent citing publications are shown below. View all 6 publications that cite this research output on Dimensions.
Whey: Chemistry and Its Biotechnological Potential
Book chapter (October 2023)
Influence of the Amount and Type of Whey Protein on the Chemical, Technological, and Sensory Quality of Pasta and Bakery Products
Article in Foods (July 2023)