Universidade Estadual de Campinas-ko ikertzaileekin lankidetzan egindako argitalpenak (3)

2021

  1. Using inulin-based emulsion gels as fat substitute in salt reduced Bologna sausage

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 2, pp. 505-517

2020

  1. Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: Technological, physicochemical, and rheological characterization

    LWT, Vol. 125

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

    European Food Research and Technology, Vol. 246, Núm. 5, pp. 909-922