Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes

Nowadays, one of the strongest factors affecting consumers’ choice at the moment of purchasing food products is their nutritional features. The population is increasingly aware of the diet–health relationship and they are opting for a healthy lifestyle. Concerns with the increasing number of heart-r...

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Kaydedildi:
Detaylı Bibliyografya
Yayımlandı:Gels
Asıl Yazarlar: Martins, Artur J., Lorenzo, José M., Franco, Daniel, Pateiro, Mirian, Domínguez, Rubén, Munekata, Paulo E. S., Pastrana, Lorenzo M., Vicente, António A., Cunha, Rosiane L., Cerqueira, Miguel A.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: MDPI 2020
Konular:
Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC7344447/
https://ncbi.nlm.nih.gov/pubmed/32455990
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/gels6020017
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