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.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2023

Alea: 12

Zenbakia: 13

Mota: Artikulua

DOI: 10.3390/FOODS12132439 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus