Using inulin-based emulsion gels as fat substitute in salt reduced Bologna sausage

1. de Souza Paglarini, C.
2. Vidal, V.A.S.
3. Ribeiro, W.
4. Badan Ribeiro, A.P.
5. Bernardinelli, O.D.
6. Herrero, A.M.
7. Ruiz-Capillas, C.
8. Sabadini, E.
9. Rodrigues Pollonio, M.A.