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    Effect of the partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of a common chorizo

    Effect of the partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of a common chorizo by José Igor Hleap Zapata, Luiza Romero-Quintana, Jheny Botina-Cárdenas, Carlos Andrés Martínez-Martínez, Yenifer Valenciano-Pulido, Karen Higuita-Diaz

    Published 2020-07-01
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