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Journal: Foods, 2024
Volume: 13
Number: 3625
3625
Article: Application of Xylo-Oligosaccharide-Rich Gel Emulsion as a Fat Replacer in Sausages
Authors: by João L. F. Paschoa, Patrícia F. Ávila, Gilmar F. da Costa, Ana Paula B. Ribeiro, Renato Grimaldi, Rosiane L. da Cunha, Marise A. R. Pollonio and Rosana Goldbeck
Link: https://www.mdpi.com/2304-8158/13/22/3625

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