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.

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DOI: 10.3390/FOODS12132439 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus