Quinoa as gelling agent in a mortadella formulation

Article

Abstract: The aim of the present work was to determine the possibility of replacing soybean flour in a mortade

Palabras claves:

Gelation, Meat product, Pseudo-cereal, Quinoa flour, Thermo-mechanical behaviour

Autores:

Cruz Viera L., Plinio Abelardo Vargas Zambrano, Riera González G.

Fuentes:

scopus