Catálogo de publicaciones - libros

Palabras clave – provistas por la editorial

common wheat; vinification by-product; texture; dough rheology; physico-chemical properties; sorghum flour; roasting; proximate composition; functional properties; particle size; FT-IR spectra; amaranth flour; bread characteristics; wheat flour; trans-resveratrol; post-pruning storage; total phenolic content; antioxidant activity; plant growth regulators; plant properties; biochemical compounds; mineral compounds; crop quality; bakery margarine; fatty acids; fracturability; color; PCA; vegetable ice cream; dietary fibers; sensorial properties; rheological properties; baby water; potentially toxic elements; health risk assessment; water quality; amaranth seed; extraction; polyphenols; amino acids; apple chips; drying; physico-chemical characteristics; sensory analysis; corn; deoxynivalenol; food; fumonisins; mycotoxins; zearalenone; hempseed oil; bread; dough; textural properties; n/a