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Effect of the partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of a common chorizo

Fuente: Redalyc

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Bibliographische Detailangaben
1. Verfasser:	José Igor Hleap-Zapata
Format:	Artículo científico
Sprache:	en
Veröffentlicht:	Universidad Nacional de Colombia 2020
Schlagworte:	Ingeniería meat Color texture meat industry protein content
Online-Zugang:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5
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