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.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2023

Ausgabe: 12

Nummer: 13

Art: Artikel

DOI: 10.3390/FOODS12132439 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus