Botella-Martínez, C.; Viuda-Martos, M.; Pérez-Álvarez, J.A.; Fernández-López, J.
Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters. Foods 2021, 10, 1681.
https://doi.org/10.3390/foods10081681
AMA Style
Botella-Martínez C, Viuda-Martos M, Pérez-Álvarez JA, Fernández-López J.
Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters. Foods. 2021; 10(8):1681.
https://doi.org/10.3390/foods10081681
Chicago/Turabian Style
Botella-Martínez, Carmen, Manuel Viuda-Martos, José Angel Pérez-Álvarez, and Juana Fernández-López.
2021. "Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters" Foods 10, no. 8: 1681.
https://doi.org/10.3390/foods10081681
APA Style
Botella-Martínez, C., Viuda-Martos, M., Pérez-Álvarez, J. A., & Fernández-López, J.
(2021). Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters. Foods, 10(8), 1681.
https://doi.org/10.3390/foods10081681