PUBLICACIÓN

Enhancing Tomato Sauce Quality by Replacing Sugar with Wine Lees Dietary Fiber

ACCEDER A LA PUBLICACIÓN: Orcid

Rivas, M.Á., Casquete, R., Benito, M.J., Martín, A., Dorado, T., de Guía Córdoba, M.

2024

DOI

10.2139/ssrn.4994616

EID

2-s2.0-85209457445

ISSN

1556-5068

BIBTEX

@article{Casquete2024,title = {Enhancing Tomato Sauce Quality by Replacing Sugar with Wine Lees Dietary Fiber},journal = {SSRN},year = {2024},author = {Rivas, M.?. and Casquete, R. and Benito, M.J. and Mart{\'i}n, A. and Dorado, T. and de Gu{\'i}a C{\'o}rdoba, M.}}

AUTORES DE LA UEX

Rocio Casquete Palencia

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Un Nuevo Embutido Probiótico De Cerdo Ibérico
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Un Nuevo Embutido Probiótico De Cerdo Ibérico
Development Of Supercritical Technology To Obtain Improved Functional Dietary Fiber For The Valorization Of Broccoli By-Product
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