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Jovanovichs MRC, Pinton MB, Correa LP, Pedro D, Mallmann CA, Wagner R, Cichoski AJ, Lorenzo JM, Teixeira AJC, Campagnol PCB, et al. Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil–Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties. Foods. 2023; 12(13):2439. https://doi.org/10.3390/foods12132439

Jovanovichs, Marcos Roberto Casarin, Mariana Basso Pinton, Leticia Pereira Correa, Douglas Pedro, Carlos Augusto Mallmann, Roger Wagner, Alexandre José Cichoski, José Manuel Lorenzo, Alfredo Jorge Costa Teixeira, Paulo Cezar Bastianello Campagnol, and et al. 2023. "Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil–Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties" Foods 12, no. 13: 2439. https://doi.org/10.3390/foods12132439

Jovanovichs, M. R. C., Pinton, M. B., Correa, L. P., Pedro, D., Mallmann, C. A., Wagner, R., Cichoski, A. J., Lorenzo, J. M., Teixeira, A. J. C., Campagnol, P. C. B., & dos Santos, B. A. (2023). Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil–Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties. Foods, 12(13), 2439. https://doi.org/10.3390/foods12132439