<?xml version="1.0" encoding="UTF-8"?>
<references>
<reference>
  <a1>Ainsa, A.</a1>
  <a2>Iranzo, L.</a2>
  <a2>Honrado, A.</a2>
  <a2>Marquina, P.</a2>
  <a2>Roncales, P.</a2>
  <a2>Beltran, J. A.</a2>
  <a2>Calanche, J.</a2>
  <t1>Effects of cooking over the stability of fatty acids as bioactive compounds in enriched pasta with a fish by-product</t1>
  <t2>Cereal chem.</t2>
  <sn/>
  <op/>
  <vo/>
  <ab/>
  <la>eng</la>
  <k1/>
  <pb/>
  <pp/>
  <yr>2022</yr>
  <ed/>
  <ul>http://zaguan.unizar.es/record/120899/files/texto_completo.pdf;
	http://zaguan.unizar.es/record/120899/files/texto_completo.jpg?subformat=icon;
	</ul>
  <no>Imported from Invenio.</no>
</reference>

</references>