Works matching Salamis


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

    Published in:
    Foods, 2023, v. 12, n. 13, p. 2439, doi. 10.3390/foods12132439
    By:
    • Jovanovichs, Marcos Roberto Casarin;
    • Pinton, Mariana Basso;
    • Correa, Leticia Pereira;
    • Pedro, Douglas;
    • Mallmann, Carlos Augusto;
    • Wagner, Roger;
    • Cichoski, Alexandre José;
    • Lorenzo, José Manuel;
    • Teixeira, Alfredo Jorge Costa;
    • Campagnol, Paulo Cezar Bastianello;
    • dos Santos, Bibiana Alves
    Publication type:
    Article
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