Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters

  1. Alejandre, M.
  2. Astiasarán, I.
  3. Ansorena, D.
  4. Barbut, S.
Revue:
Food Research International

ISSN: 1873-7145,  0963-9969

Année de publication: 2019

Volumen: 122

Pages: 129-136

Type: Article

DOI: 10.1016/J.FOODRES.2019.03.056 GOOGLE SCHOLAR
La source de données: Scopus