Development of an autochthonous starter culture for spreadable goat cheese

by Florencia FRAU, Martha NUÑEZ, Luciana GEREZ, Nora PECE, Graciela FONT

Development of an autochthonous starter culture for spreadable goat cheese

by Florencia FRAU, Martha NUÑEZ, Luciana GEREZ, Nora PECE, Graciela FONT

Lactic Acid Fermentation Improved Textural Behaviour, Phenolic Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Dough

by Ana Yanina Bustos, Carla Luciana Gerez, Lina Goumana Mohtar Mohtar, Verónica Irene Paz Zanini, Mónica Azucena Nazareno, María Pía Taranto, Laura Beatriz Iturriaga
Published 2017-01-01