Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology

Autor: Talens, Clara, Lago, Maider, Simó-Boyle, Laura, Odriozola-Serrano, Isabel, Ibargüen, Mónica

Publikováno v: In LWT 1 October 2022 168

KIMU. Azpeitiako udal dantza eta musika kontserbatorioa

Autor: Quintanilla Lago, Maider

Kontserbatorioa Azpeitian.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______2121::cea16a0950c576fac3b44637adea3b2f
http://hdl.handle.net/10810/46338

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Development of the lexicon, trained panel validation and sensory profiling of new ready-to-eat plant-based " meatballs " in tomato sauce.

Autor: Talens C; AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Derio, Bizkaia, 48160, Spain., Lago M; AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Derio, Bizkaia, 48160, Spain., Illanes E; AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Derio, Bizkaia, 48160, Spain., Baranda A; AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Derio, Bizkaia, 48160, Spain., Ibargüen M; AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Derio, Bizkaia, 48160, Spain., Santa Cruz E; AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Derio, Bizkaia, 48160, Spain.

Publikováno v: Open research Europe [Open Res Eur] 2024 Feb 13; Vol. 2, pp. 145. Date of Electronic Publication: 2024 Feb 13 (Print Publication: 2022).