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
- Pintado, T.
- Ruiz-Capillas, C.
- Jiménez-Colmenero, F.
- Herrero, A.M.
Zeitschrift:
Foods
ISSN: 2304-8158
Datum der Publikation: 2020
Ausgabe: 9
Nummer: 12
Art: Artikel