Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile-Reference-Cited by-同舟云学术

Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile

Published:2019-10 Issue: Volume:156 Page:174-182
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Heck Rosane Teresinha,Saldaña Erick,Lorenzo José Manuel,Correa Leticia Pereira,Fagundes Mariane Bittencourt,Cichoski Alexandre José,de Menezes Cristiano Ragagnin,Wagner Roger,Campagnol Paulo Cezar Bastianello

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – Brasil (CAPES)

Conselho Nacional de Desenvolvimento Científico e Tecnológico – CNPq

Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica – CONCYTEC

CIENCIACTIVA programme

CYTED

Publisher

Elsevier BV

Subject

Food Science

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