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Page 1
Development of Healthy, Nutritious Bakery Products by Incorporation of Quinoa.
Foods. 2019 Sep 1;8(9):379. doi: 10.3390/foods8090379.
Foods. 2019.
PMID: 31480631
Free PMC article.
Chemical and technological properties of bologna-type sausages with added black quinoa wet-milling coproducts as binder replacer.
Fernández-López J, Lucas-González R, Viuda-Martos M, Sayas-Barberá E, Ballester-Sánchez J, Haros CM, Martínez-Mayoral A, Pérez-Álvarez JA.
Fernández-López J, et al. Among authors: ballester sanchez j.
Food Chem. 2020 Apr 25;310:125936. doi: 10.1016/j.foodchem.2019.125936. Epub 2019 Dec 3.
Food Chem. 2020.
PMID: 31835224
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Effect of Incorporating White, Red or Black Quinoa Flours on Free and Bound Polyphenol Content, Antioxidant Activity and Colour of Bread.
Ballester-Sánchez J, Gil JV, Haros CM, Fernández-Espinar MT.
Ballester-Sánchez J, et al.
Plant Foods Hum Nutr. 2019 Jun;74(2):185-191. doi: 10.1007/s11130-019-00718-w.
Plant Foods Hum Nutr. 2019.
PMID: 30739280
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Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage.
Fernández-López J, Lucas-González R, Roldán-Verdú A, Viuda-Martos M, Sayas-Barberá E, Ballester-Sánchez J, Haros CM, Pérez-Álvarez JA.
Fernández-López J, et al. Among authors: ballester sanchez j.
Foods. 2020 Mar 3;9(3):274. doi: 10.3390/foods9030274.
Foods. 2020.
PMID: 32138175
Free PMC article.
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