Agroalimentación

Agricultural, Forestry and Bioindustry Biotechnology and Biodiscovery

Ahmed et al. (2020). Combined effect of chia flour and soy lecithin incorporation on nutritional and technological quality of fresh bread... Foods, DOI: 10.3390/foods9040446

Selma-Gracia (2020). Potential beneficial effect of hydrothermal treatment of starches from various sources on in vitro digestion. Food Hydrocolloids, 103, 105687.

Ould Saadi et al. (2020). Effect of faba bean and chickpea mucilage incorporation in the structure and functionality of kefir. Food Sci Technol Int, doi: 10.1177/1082013220908089.

Julio et al. (2019). Chia (Salvia hispanica) protein fractions: characterization and emulsifying properties. Journal of Food Measurement and Characterization, 13, 3318–3328.

Chan-Zapata et al.(2019). Anti-inflammatory effects of the protein hydrolysate and peptide fractions isolated from Salvia hispanica L. seeds. Food Agr Inmunol, 30, 786-803.

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Catálogo de Productos Cárnicos Iberoamericanos

II INTERNATIONAL CONFERENCE OF Ia ValSe-Food NETWORK Development of Food Ingredients from Iberoamerican Ancestral Crops BOOK OF ABSTRACTS

Ballester-Sánchez et al. (2020).Isolation of red quinoa fibre by wet and dry milling and application as a potential functional ba kery ingredient. Food Hydrocolloids, 101, 105513.