Characterization of enriched meat-based pâté manufactured with oleogels as fat substitutes

  1. Martins, A.J.
  2. Lorenzo, J.M.
  3. Franco, D.
  4. Pateiro, M.
  5. Domínguez, R.
  6. Munekata, P.E.S.
  7. Pastrana, L.M.
  8. Vicente, A.A.
  9. Cunha, R.L.
  10. Cerqueira, M.A.
Revue:
Gels

ISSN: 2310-2861

Année de publication: 2020

Volumen: 6

Número: 2

Pages: 1-14

Type: Article

DOI: 10.3390/GELS6020017 GOOGLE SCHOLAR lock_openAccès ouvert editor

Objectifs de Développement Durable

La source de données: Scopus