Understanding the role of chia (Salvia Hispanica L.) mucilage on olive oil-based emulsion gels as a new fat substitute in emulsified meat products

1. Câmara, A.K.F.I.
2. Okuro, P.K.
3. Santos, M.
4. Paglarini, C.S.
5. da Cunha, R.L.
6. Ruiz-Capillas, C.
7. Herrero, A.M.
8. Pollonio, M.A.R.