Impact of culinary procedures on nutritional and technological properties of reduced-fat longanizas formulated with chia (Salvia hispanica l.) or oat (avena sativa l.) emulsion gel

  1. Pintado, T.
  2. Ruiz-Capillas, C.
  3. Jiménez-Colmenero, F.
  4. Herrero, A.M.
Revista:
Foods

ISSN: 2304-8158

Any de publicació: 2020

Volum: 9

Número: 12

Tipus: Article

DOI: 10.3390/FOODS9121847 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus