Physicochemical composition and nutritional properties of foal burgers enhanced with healthy oil emulsion hydrogels-Reference-Cited by-同舟云学术

Physicochemical composition and nutritional properties of foal burgers enhanced with healthy oil emulsion hydrogels

Author:

Cittadini Aurora¹^ORCID,Munekata Paulo E. S.²,Pateiro Mirian²,Sarriés María V.¹,Domínguez Rubén²^ORCID,Lorenzo José M.²³^ORCID

Affiliation:

1. Campus de Arrosadía IS‐FOOD Institute for Innovation & Sustainable Development in Food Chain Universidad Pública de Navarra Pamplona 31006 Spain

2. Centro Tecnológico de la Carne de Galicia Parque Tecnológico de Galicia Avd. Galicia n° 4, San Cibrao das Viñas Ourense 32900 Spain

3. Área de Tecnología de los Alimentos Facultad de Ciencias de Ourense Universidad de Vigo Ourense 32004 Spain

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

Reference47 articles.

5. Use of tiger nut (Cyperus esculentus L.) oil emulsion as animal fat replacement in beef burgers;Barros J.C.;Foods,2020

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