Hydrogelled emulsion from linseed oil and pea protein as a strategy to produce healthier pork burgers with high technological and sensory quality

1. de Lima Guterres, L.
2. Pinton, M.B.
3. dos Santos, B.A.
4. Correa, L.P.
5. Cordeiro, M.W.S.
6. Wagner, R.
7. Cichoski, A.J.
8. Lorenzo, J.M.
9. Campagnol, P.C.B.