Balquinta, M.L.; Nagai, N.F.; Golzi, M.E.; Pino Ibañez, N.A.; Marchetti, L.; Andrés, S.C.; Lorenzo, G.; DomÃnguez-Valencia, R.
Native and Freeze-Dried Bacterial Nanocellulose as Fat Replacers in Low-Fat Meat Emulsions: A Comparative Study of Techno-Functional Performance. Foods 2026, 15, 998.
https://doi.org/10.3390/foods15060998
AMA Style
Balquinta ML, Nagai NF, Golzi ME, Pino Ibañez NA, Marchetti L, Andrés SC, Lorenzo G, DomÃnguez-Valencia R.
Native and Freeze-Dried Bacterial Nanocellulose as Fat Replacers in Low-Fat Meat Emulsions: A Comparative Study of Techno-Functional Performance. Foods. 2026; 15(6):998.
https://doi.org/10.3390/foods15060998
Chicago/Turabian Style
Balquinta, MarÃa Laura, Nadia Florencia Nagai, MarÃa Eugenia Golzi, Neuvis Alejandro Pino Ibañez, Lucas Marchetti, Silvina Cecilia Andrés, Gabriel Lorenzo, and Rubén DomÃnguez-Valencia.
2026. "Native and Freeze-Dried Bacterial Nanocellulose as Fat Replacers in Low-Fat Meat Emulsions: A Comparative Study of Techno-Functional Performance" Foods 15, no. 6: 998.
https://doi.org/10.3390/foods15060998
APA Style
Balquinta, M. L., Nagai, N. F., Golzi, M. E., Pino Ibañez, N. A., Marchetti, L., Andrés, S. C., Lorenzo, G., & DomÃnguez-Valencia, R.
(2026). Native and Freeze-Dried Bacterial Nanocellulose as Fat Replacers in Low-Fat Meat Emulsions: A Comparative Study of Techno-Functional Performance. Foods, 15(6), 998.
https://doi.org/10.3390/foods15060998
