Article Versions Notes

Montoya L, Quintero N, Ortiz S, Lopera J, Millán P, Rodríguez-Stouvenel A. Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions. Foods. 2022; 11(8):1066. https://doi.org/10.3390/foods11081066

Montoya, Leidy, Natalia Quintero, Stevens Ortiz, Juan Lopera, Patricia Millán, and Aída Rodríguez-Stouvenel. 2022. "Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions" Foods 11, no. 8: 1066. https://doi.org/10.3390/foods11081066

Montoya, L., Quintero, N., Ortiz, S., Lopera, J., Millán, P., & Rodríguez-Stouvenel, A. (2022). Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions. Foods, 11(8), 1066. https://doi.org/10.3390/foods11081066