Marta Mesías García-rekin lankidetzan egindako argitalpenak (3)

2017

  1. Use of spent coffee grounds as food ingredient in bakery products

    Food Chemistry, Vol. 216, pp. 114-122

2014

  1. Antiglycative and carbonyl trapping properties of the water soluble fraction of coffee silverskin

    Food Research International, Vol. 62, pp. 1120-1126

  2. Use of coffee silverskin and stevia to improve the formulation of biscuits

    Polish Journal of Food and Nutrition Sciences, Vol. 64, Núm. 4, pp. 243-251