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

Any de publicació: 2023

Volum: 12

Número: 13

Tipus: Article

DOI: 10.3390/FOODS12132439 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus