Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil–Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties

  1. Jovanovichs, M.R.C.
  2. Pinton, M.B.
  3. Correa, L.P.
  4. Pedro, D.
  5. Mallmann, C.A.
  6. Wagner, R.
  7. Cichoski, A.J.
  8. Lorenzo, J.M.
  9. Teixeira, A.J.C.
  10. Campagnol, P.C.B.
  11. dos Santos, B.A.
Revista:
Foods

ISSN: 2304-8158

Ano de publicación: 2023

Volume: 12

Número: 13

Tipo: Artigo

DOI: 10.3390/FOODS12132439 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus