Botella-Martínez, C.; López-Córdoba, A.; Lucas-González, R.; Fernández-López, J.; Pérez-Álvarez, J.Á.; Viuda-Martos, M.
A Pumpkin Seed Oil and Orange Peel Flour Gelled Emulsion as a Novel Fat Replacer in English Breakfast Sausages: Effects on Composition, Quality, and Sensory Acceptance. Appl. Sci. 2025, 15, 12488.
https://doi.org/10.3390/app152312488
AMA Style
Botella-Martínez C, López-Córdoba A, Lucas-González R, Fernández-López J, Pérez-Álvarez JÁ, Viuda-Martos M.
A Pumpkin Seed Oil and Orange Peel Flour Gelled Emulsion as a Novel Fat Replacer in English Breakfast Sausages: Effects on Composition, Quality, and Sensory Acceptance. Applied Sciences. 2025; 15(23):12488.
https://doi.org/10.3390/app152312488
Chicago/Turabian Style
Botella-Martínez, Carmen, Alejandro López-Córdoba, Raquel Lucas-González, Juana Fernández-López, José Ángel Pérez-Álvarez, and Manuel Viuda-Martos.
2025. "A Pumpkin Seed Oil and Orange Peel Flour Gelled Emulsion as a Novel Fat Replacer in English Breakfast Sausages: Effects on Composition, Quality, and Sensory Acceptance" Applied Sciences 15, no. 23: 12488.
https://doi.org/10.3390/app152312488
APA Style
Botella-Martínez, C., López-Córdoba, A., Lucas-González, R., Fernández-López, J., Pérez-Álvarez, J. Á., & Viuda-Martos, M.
(2025). A Pumpkin Seed Oil and Orange Peel Flour Gelled Emulsion as a Novel Fat Replacer in English Breakfast Sausages: Effects on Composition, Quality, and Sensory Acceptance. Applied Sciences, 15(23), 12488.
https://doi.org/10.3390/app152312488