Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation

  1. Pintado, T.
  2. Herrero, A.M.
  3. Jiménez-Colmenero, F.
  4. Pasqualin Cavalheiro, C.
  5. Ruiz-Capillas, C.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2018

Alea: 135

Orrialdeak: 6-13

Mota: Artikulua

DOI: 10.1016/J.MEATSCI.2017.08.004 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus