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Changes in the Concentration and Profile of Free Fatty Acids during the Ripening of a Spanish Blue-Veined Cheese Made from Raw and Pasteurized Cow and Goat Milk by Isabel Diezhandino, Domingo Fernández, Daniel Abarquero, Bernardo Prieto, Erica Renes, José María Fresno, María Eugenia Tornadijo
Published 2023-03-01
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Study of the Technological Properties of <i>Pedrosillano</i> Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues by Paula Fuentes Choya, Patricia Combarros-Fuertes, Daniel Abarquero Camino, Erica Renes Bañuelos, Bernardo Prieto Gutiérrez, María Eugenia Tornadijo Rodríguez, José María Fresno Baro
Published 2023-02-01
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