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Understanding the role of chia (Salvia Hispanica L.) mucilage on olive oil-based emulsion gels as a new fat substitute in emulsified meat products.
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- المؤلفون: Câmara, Ana Karoline Ferreira Ignácio1 (AUTHOR) ; Okuro, Paula Kiyomi2 (AUTHOR); Santos, Mirian1 (AUTHOR); Paglarini, Camila de Souza1 (AUTHOR); da Cunha, Rosiane Lopes2 (AUTHOR); Ruiz-Capillas, Claudia3 (AUTHOR); Herrero, Ana María3 (AUTHOR); Pollonio, Marise Aparecida Rodrigues1 (AUTHOR)
- المصدر:
European Food Research & Technology. May2020, Vol. 246 Issue 5, p909-922. 14p.
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