The use of Nannochloropsis sp. as a source of omega‐3 fatty acids in dry pasta: chemical, technological and sensory evaluation
Rodríguez De Marco, Estefanía, Steffolani, María Eugenia, Martínez, Marcela, León, Alberto E.
Published in International journal of food science & technology (01.02.2018)
Published in International journal of food science & technology (01.02.2018)
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Journal Article
Sodium chloride replacement by potassium chloride in bread: Determination of sensorial potassium threshold and effect on dough properties and breadmaking quality
Marco, Estefanía Rodriguez de, Navarro, José Luis, León, Alberto Edel, Steffolani, María Eugenia
Published in International journal of gastronomy and food science (01.03.2022)
Published in International journal of gastronomy and food science (01.03.2022)
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Journal Article