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.
Buch:
Reformulation as a Strategy for Developing Healthier Food Products: Challenges, Recent Developments and Future Prospects

ISBN: 9783030236205

Datum der Publikation: 2019

Seiten: 185-198

Art: Buch-Kapitel

DOI: 10.1007/978-3-030-23621-2_8 GOOGLE SCHOLAR
Datenquelle: Scopus