Application of coffee and wine byproduct extracts as novel ingredients in sustainable functional yogurts

Application of coffee and wine byproduct extracts as novel ingredients in sustainable functional yogurts

Trabajo presentado a la 5th International ISEKI_Food Conference: >The food system approach: new challenges for education, research and industry>, celebrada en Stuttgart (Alemania) del 3 al 5 de julio de 2018.

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Bibliographic Details
Main Authors: Iriondo-DeHond, Maite, Martín, A., Miguel, Eugenio, Castillo, M. Dolores del
Other Authors: Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario
Format: póster de congreso biblioteca
Published: 2018
Online Access:http://hdl.handle.net/10261/194986
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spelling dig-cial-es-10261-1949862020-06-19T10:43:35Z Application of coffee and wine byproduct extracts as novel ingredients in sustainable functional yogurts Iriondo-DeHond, Maite Martín, A. Miguel, Eugenio Castillo, M. Dolores del Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario Trabajo presentado a la 5th International ISEKI_Food Conference: >The food system approach: new challenges for education, research and industry>, celebrada en Stuttgart (Alemania) del 3 al 5 de julio de 2018. This research was funded by AGL2014-57239-R and FP16-LACT. M. Iriondo-DeHond gratefully acknowledges IMIDRA for her PhD grant. Peer Reviewed 2019-11-20T12:04:48Z 2019-11-20T12:04:48Z 2018 2019-11-20T12:04:48Z póster de congreso http://purl.org/coar/resource_type/c_6670 5th International ISEKI_Food Conference (2018) http://hdl.handle.net/10261/194986 #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-57239-R Publisher's version Sí open
institution CIAL ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-cial-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del CIAL España
description Trabajo presentado a la 5th International ISEKI_Food Conference: >The food system approach: new challenges for education, research and industry>, celebrada en Stuttgart (Alemania) del 3 al 5 de julio de 2018.
author2 Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario
author_facet Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario
Iriondo-DeHond, Maite
Martín, A.
Miguel, Eugenio
Castillo, M. Dolores del
format póster de congreso
author Iriondo-DeHond, Maite
Martín, A.
Miguel, Eugenio
Castillo, M. Dolores del
spellingShingle Iriondo-DeHond, Maite
Martín, A.
Miguel, Eugenio
Castillo, M. Dolores del
Application of coffee and wine byproduct extracts as novel ingredients in sustainable functional yogurts
author_sort Iriondo-DeHond, Maite
title Application of coffee and wine byproduct extracts as novel ingredients in sustainable functional yogurts
title_short Application of coffee and wine byproduct extracts as novel ingredients in sustainable functional yogurts
title_full Application of coffee and wine byproduct extracts as novel ingredients in sustainable functional yogurts
title_fullStr Application of coffee and wine byproduct extracts as novel ingredients in sustainable functional yogurts
title_full_unstemmed Application of coffee and wine byproduct extracts as novel ingredients in sustainable functional yogurts
title_sort application of coffee and wine byproduct extracts as novel ingredients in sustainable functional yogurts
publishDate 2018
url http://hdl.handle.net/10261/194986
work_keys_str_mv AT iriondodehondmaite applicationofcoffeeandwinebyproductextractsasnovelingredientsinsustainablefunctionalyogurts
AT martina applicationofcoffeeandwinebyproductextractsasnovelingredientsinsustainablefunctionalyogurts
AT migueleugenio applicationofcoffeeandwinebyproductextractsasnovelingredientsinsustainablefunctionalyogurts
AT castillomdoloresdel applicationofcoffeeandwinebyproductextractsasnovelingredientsinsustainablefunctionalyogurts
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