Application of date-coproducts for the fortification of fresh goat cheese: Effect on their nutritional, technological, physicochemical, microstructural, microbiological and sensory... by Clara Muñoz-Bas, Nuria Muñoz-Tebar, Manuel Viuda-Martos, Estrella Sayas-Barberá, José Angel Pérez-Alvarez, Juana Fernández-López

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Quality Properties of Innovative Goat Milk Kefir Enriched with Date Paste (<i>Phoenix dactylifera</i> L.) and Whey Derived from Goat Cheese Production by Clara Muñoz-Bas, Nuria Muñoz-Tebar, Manuel Viuda-Martos, Raquel Lucas-González, José Ángel Pérez-Álvarez, Juana Fernández-López

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In vitro evaluation of biological properties of high-added value ingredients (date juice and date powder) obtained from date co-products by Clara Muñoz-Bas, Rita Vedor, Daniela Machado, Joana Cristina Barbosa, Ana Maria Gomes, José Angel Pérez-Alvarez, Juana Fernández-Lopez

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The Potential of Cultivated Mushrooms as Salt Substitutes in Meat Products by Juana Fernández-López, Manuel Viuda-Martos, Carmen Botella-Martínez, Clara Muñoz-Bas, Patricia Bermúdez-Gómez, Raquel Lucas-González, José Ángel Pérez-Álvarez

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