Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil-Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties

AuthID
 P-00Y-SPT
11
Author(s)
Pinton, MB
·
Correa, LP
·
Pedro, D
·
Mallmann, CA
·
Wagner, R
·
Cichoski, AJ
·
Lorenzo, JM
·
Campagnol, PCB
·
dos Santos, BA
Document Type
Article
Year published
2023
Published
in FOODS, ISSN: 2304-8158
Volume: 12, Issue: 13
Indexing
Wos®
Scopus®
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 37444177
Scopus: 2-s2.0-85165068024
Wos: WOS:001031026000001
Source Identifiers
ISSN: 2304-8158
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