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.

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DOI: 10.3390/FOODS9121847 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus