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.
Revue:
Foods

ISSN: 2304-8158

Année de publication: 2023

Volumen: 12

Número: 13

Type: Article

DOI: 10.3390/FOODS12132439 GOOGLE SCHOLAR lock_openAccès ouvert editor

Objectifs de Développement Durable

La source de données: Scopus