Eim Iznardo, Valeria Soledad (Date of defense: 2012-09-10)
En el diseño de embutidos crudos curados enriquecidos en fibra alimentaria, es esencial la obtención de ingredientes funcionales de elevada calidad, que puedan ser incorporados en la formulación del ...
Vallespir Torrens, Francisca (Date of defense: 2019-07-26)
[eng] Drying process is commonly used to reduce fruits and vegetables moisture content in order to enlarge their shelf life. However, convective drying can promote product quality parameters losses due ...