Sol Angel Zamuz Castro-rekin lankidetzan egindako argitalpenak (3)

2019

  1. A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 7, pp. 3672-3680

  2. Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages

    LWT, Vol. 110, pp. 316-323

2018

  1. Replacement of soy protein with other legumes or algae in turkey breast formulation: Changes in physicochemical and technological properties

    Journal of Food Processing and Preservation, Vol. 42, Núm. 12