Candelilla Wax and Glycerol Monostearate-Based Oleogels as Animal Fat Substitutes in Bologna Sausages
The aim of this study was to produce Bologna sausages rich in unsaturated fatty acids and to evaluate this replacement on the structural characteristics. For the purpose of a comparative analysis, three different types of sausages were produced, distinct only in the type of fat used: I. sausages obt...
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| Principais autores: | , , , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI AG
2024-06-01
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| Serier: | Gels |
| Fag: | |
| Online adgang: | https://www.mdpi.com/2310-2861/10/6/399 |
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