Physicochemical and sensory characteristics of spreadable liver pâtés with annatto extract (Bixa orellana l.) and date palm co-products (phoenix dactylifera l.)

Article

Abstract: Two novel ingbkp_redients were incorporated into spreadable liver pâtés to study their effect on phy

Palabras claves:

Annatto, Date co-products, Emulsion stability, Paté, Physicochemical properties, SENSORY PROPERTIES

Autores:

Ciro-Gómez G.L., José Vilella-Esplá, Martín-Sánchez A.M., Pérez-álvarez J.Á., Sayas-Barberá E.

Fuentes:

scopus