Totaro, M.P.; Miccolis, M.; De Angelis, D.; Natrella, G.; Caponio, F.; Summo, C.; Faccia, M.
Optimization of the Rheological Properties of Fat Replacers Based on Inulin at Different Degrees of Polymerization and Their Application in Beef Burgers. Foods 2025, 14, 2127.
https://doi.org/10.3390/foods14122127
AMA Style
Totaro MP, Miccolis M, De Angelis D, Natrella G, Caponio F, Summo C, Faccia M.
Optimization of the Rheological Properties of Fat Replacers Based on Inulin at Different Degrees of Polymerization and Their Application in Beef Burgers. Foods. 2025; 14(12):2127.
https://doi.org/10.3390/foods14122127
Chicago/Turabian Style
Totaro, Michela Pia, Mariana Miccolis, Davide De Angelis, Giuseppe Natrella, Francesco Caponio, Carmine Summo, and Michele Faccia.
2025. "Optimization of the Rheological Properties of Fat Replacers Based on Inulin at Different Degrees of Polymerization and Their Application in Beef Burgers" Foods 14, no. 12: 2127.
https://doi.org/10.3390/foods14122127
APA Style
Totaro, M. P., Miccolis, M., De Angelis, D., Natrella, G., Caponio, F., Summo, C., & Faccia, M.
(2025). Optimization of the Rheological Properties of Fat Replacers Based on Inulin at Different Degrees of Polymerization and Their Application in Beef Burgers. Foods, 14(12), 2127.
https://doi.org/10.3390/foods14122127
