Author:
Tarté Rodrigo,Acevedo Nuria C.
Reference8 articles.
1. Development and utilization of pork skin emulsion in mortadella as a soy protein substitute;Benelli;International Food Research Journal,2015
2. Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages;da Silva;Meat Science,2019
3. Chapter 4 – Functional non-meat protein properties;Hoogenkamp,2001
4. Edible oleogels: Structure and health implications;Marangoni,2011
5. Pork skin connective tissue gel utilization in reduced-fat bologna;Osburn;Journal of Food Science,1997