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Functional emulsion gels as pork back fat replacers in Bolo..:
de Souza Paglarini, Camila
;
de Figueiredo Furtado, Guilherme
;
Honório, Alice Raissa
...
Food Structure. 20 (2019) - p. 100105 , 2019
Link:
https://doi.org/10.1016/j.foostr.2019.100105
RT Journal T1
Functional emulsion gels as pork back fat replacers in Bologna sausage
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foostr.2019.100105&Exemplar=1&LAN=DE A1 de Souza Paglarini, Camila A1 de Figueiredo Furtado, Guilherme A1 Honório, Alice Raissa A1 Mokarzel, Letícia A1 da Silva Vidal, Vitor Andre A1 Ribeiro, Ana Paula Badan A1 Cunha, Rosiane Lopes A1 Pollonio, Marise Aparecida Rodrigues PB Elsevier BV YR 2019 SN 2213-3291 JF Food Structure VO 20 SP 100105 LK http://dx.doi.org/https://doi.org/10.1016/j.foostr.2019.100105 DO https://doi.org/10.1016/j.foostr.2019.100105 SF ELIB - SuUB Bremen
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