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Effect of the addition of bacterial cellulose on the textur..:
OLIVEIRA, Alyne Alves Nunes
;
GUIMARÃES, Jonas de Toledo
;
FURTADO, Angela Aparecida Lemos
.
Food Science and Technology. 43 (2023) - p. , 2023
Link:
https://doi.org/10.1590/fst.81522
RT Journal T1
Effect of the addition of bacterial cellulose on the texture and color properties of sausages obtained from mechanically separated meat from Nile tilapia (Oreochromis niloticus L.)
UL https://suche.suub.uni-bremen.de/peid=cr-10.1590_fst.81522&Exemplar=1&LAN=DE A1 OLIVEIRA, Alyne Alves Nunes A1 GUIMARÃES, Jonas de Toledo A1 FURTADO, Angela Aparecida Lemos A1 MESQUITA, Eliana de Fátima Marques de PB FapUNIFESP (SciELO) YR 2023 SN 1678-457X SN 0101-2061 JF Food Science and Technology VO 43 LK http://dx.doi.org/https://doi.org/10.1590/fst.81522 DO https://doi.org/10.1590/fst.81522 SF ELIB - SuUB Bremen
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