Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage

  1. Fernández-Diez, A.
  2. Caro, I.
  3. Castro, A.
  4. Salvá, B.K.
  5. Ramos, D.D.
  6. Mateo, J.
Journal of Food Science

ISSN: 1750-3841

Year of publication: 2016

Volume: 81

Issue: 8

Pages: C1891-C1898

Type: Article

DOI: 10.1111/1750-3841.13393 GOOGLE SCHOLAR