SANCHEZ PAZ, LAURA ALEJANDRA; PEREZ ALONSO, CESAR; DUBLAN GARCIA, OCTAVIO; ARTEAGA ARCOS, JUAN CARLOS; MAYORGA ROJAS, MIGUEL; ROMERO SALAZAR, LORENA; DIAZ RAMIREZ, MAYRA
(Food Processing Preservation, 2019-10-23)
The effect of the addition of a mixture of canola-chia oils (4:1) and 1% of gelatin on batter (specific gravity and rheology) and quality properties (volume, colour, firmness, fatty acid profile and sensory attributes) of ...