Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage

Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage

The incorporation of a new ingredient into foods could not only affect the intrinsic properties of the product but also its shelf life. The aim of this study was to investigate the effect of the black quinoa (both as whole seeds and as the fibre-rich fraction obtained as coproduct from its wet-milli...

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Bibliographic Details
Main Authors:	Juana Fernández-López, Raquel Lucas-González, Alba Roldán-Verdú, Manuel Viuda-Martos, Estrella Sayas-Barberá, Jaime Ballester-Sánchez, Claudia Monika Haros, José Angel Pérez-Álvarez
Format:	Article
Language:	English
Published:	MDPI AG 2020-03-01
Series:	Foods
Subjects:	black quinoa meat product storage shelf-life wet-milling
Online Access:	https://www.mdpi.com/2304-8158/9/3/274

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