The effect of partial (25, 50, and 75%) or complete (100%) substitution of wheat flour by lentils flour (raw or roasted) on the chemical composition, FAN, bioactive compounds, antioxidant activity, and sensory quality of ...

The consumption of canned sardines is frequent in our country, since it is a more practical product to use and it meets the needs of customers at all levels. For this purpose our internship was carried out in a fish ...