Productos cárnicos empanados refrigerados sin gluten y más saludables
- Pérez, I
- Maté Sánchez-Val, Javier Alejandro
- A. Lopez
- Francisco Artés Hernández
- Juan Antonio Fernández-Hernández
- José Enrique Cos Terrer
- Juan José Alarcón Cabañero
- Marcos Egea Gutiérrez-Cortines
- Encarna Aguayo Giménez
Éditorial: Universidad Politécnica de Cartagena
ISBN: 978-84-16325-89-4
Année de publication: 2019
Pages: 126-129
Congreso: Workshop on Agri-Food Research for young researchers (7. 2018. Cartagena)
Type: Communication dans un congrès
Résumé
In order to offer high quality products to consumers, it is intended to improve the healthy character of breaded meat products. It will be achieved through the reduction of its salt content, fat and oil absorption during frying process. In addition, its nutritional and nutraceutical value will be increased with the addition of ingredients which ...