Valorisation of Atlantic Bonito and Brassica By-Products in the Development of a Sustainable Pâté: Influence of Heat Treatment, Hydrocolloids and Brassica Concentration in a Factorial Design

AuthID
 P-01A-96H
7
Author(s)
Solinho J.
·
Machado S.
·
Barros D.
·
Vaz-Velho M.
·
Vázquez M.
·
Pinheiro R.
Tipo de Documento
Article
Year published
2025
Publicado
in Chemical Engineering Transactions
Volume: 118, Páginas: 103-108 (5)
Indexing
Scopus®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-105018591710
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