Evaluación de las propiedades fisicoquímicas y sensoriales de Nuggets de conejo usando harina de Okara de garbanzo
Rabbit meat stands out for its potential nutritional characteristics, for a society that demands less fatty and higher protein meats. Okara is a by-product of the production of vegetable beverages of high nutritional and technological quality that can be used to produce a wide variety of food produc...
| Autores principales: | , , , , , |
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| Formato: | Artículo |
| Lenguaje: | spa |
| Publicado: |
Universidad Autónoma de Nuevo León
2023
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| Materias: | |
| Acceso en línea: | https://idcyta.uanl.mx/index.php/i/article/view/74 |