Hydrogelled emulsion from linseed oil and pea protein as a strategy to produce healthier pork burgers with high technological and sensory quality
- de Lima Guterres, L.
- Pinton, M.B.
- dos Santos, B.A.
- Correa, L.P.
- Cordeiro, M.W.S.
- Wagner, R.
- Cichoski, A.J.
- Lorenzo, J.M.
- Campagnol, P.C.B.
Revista:
Meat Science
ISSN: 0309-1740
Any de publicació: 2023
Volum: 195
Tipus: Article