Reducing phosphate in emulsified meat products by adding chia (Salvia hispanica L.) mucilage in powder or gel format: A clean label technological strategy-Reference-Cited by-同舟云学术

Reducing phosphate in emulsified meat products by adding chia (Salvia hispanica L.) mucilage in powder or gel format: A clean label technological strategy

Published:2020-05 Issue: Volume:163 Page:108085
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Câmara Ana Karoline Ferreira Ignácio,Vidal Vitor André Silva,Santos Mirian,Bernardinelli Oigres Daniel,Sabadini Edvaldo,Pollonio Marise Aparecida Rodrigues

Funder

National Council for Scientific and Technological Development

Foundation for Research Support of the State of São Paulo

Publisher

Elsevier BV

Subject

Food Science

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