Improving lipid content in muscle-based food: New strategies for developing fat replacers based on gelling processes using healthy edible oils

  1. Herrero, A.M.
  2. Jimenez-Colmenero, F.
  3. Ruiz-Capillas, C.
Libro:
Reformulation as a Strategy for Developing Healthier Food Products: Challenges, Recent Developments and Future Prospects

ISBN: 9783030236205

Año de publicación: 2019

Páginas: 185-198

Tipo: Capítulo de Libro

DOI: 10.1007/978-3-030-23621-2_8 GOOGLE SCHOLAR
Fuente de los datos: Scopus