Improving the lipid profile of bologna type sausages with...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2020 / 02 Vol. 119

Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour

Pires, Manoela Alves, Barros, Julliane Carvalho, Rodrigues, Isabela, Sichetti Munekata, Paulo Eduardo, Trindade, Marco Antonio
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Volume:
119
Journal:
LWT
DOI:
10.1016/j.lwt.2019.108907
Date:
February, 2020
File:
PDF, 732 KB
2020
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