Characterization of enriched meat-based pâté manufactured with oleogels as fat substitutes

  1. Martins, A.J.
  2. Lorenzo, J.M.
  3. Franco, D.
  4. Pateiro, M.
  5. Domínguez, R.
  6. Munekata, P.E.S.
  7. Pastrana, L.M.
  8. Vicente, A.A.
  9. Cunha, R.L.
  10. Cerqueira, M.A.
Journal:
Gels

ISSN: 2310-2861

Year of publication: 2020

Volume: 6

Issue: 2

Pages: 1-14

Type: Article

DOI: 10.3390/GELS6020017 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus