EFFECT OF PARTIAL SODIUM NITRITE REPLACEMENT BY BEET DYE ON THE COLOR AND LIPID OXIDATION CHARACTERISTICS IN LOW COST BOLOGNA SAUSAGE
Food Processing
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43718
Publications in other proceedings
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slaca-2015
Mixolab® for rheological evaluation of wheat flour replaced by soy protein hydrolyzate and fructooligosaccharides
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slaca-2015
YAM FLOUR (Dioscorea alata L.) AS NATURAL COLORANT IN FRESH PASTA OF WHOLE GRAIN WHEAT FLOUR
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slaca-2015
BAMBOO FLOUR: TECHNOLOGICAL PROPERTIES FOR FOOD APLICATIONS
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slaca-2015
Use of turmeric (Cúrcuma longa) flour as a natural ingredient in fresh pasta of whole grain wheat flour
