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Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (Salvia hispanica L.) or Oat (Avena sativa L.) Emulsion Gel
Pintado, Tatiana, Ruiz-Capillas, Claudia, Jiménez-Colmenero, Francisco, Herrero, Ana M.Volume:
9
Journal:
Foods
DOI:
10.3390/foods9121847
Date:
December, 2020
File:
PDF, 1.42 MB
2020