Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (Salvia hispanica L.) or Oat (Avena sativa L.) Emulsion Gel
Pintado, T.; Ruiz-Capillas, C.; Jiménez-Colmenero, F.; Herrero, A.M. Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (Salvia hispanica L.) or Oat (Avena sativa L.) Emulsion Gel. Foods 2020, 9, 1847. https://doi.org/10.3390/foods9121847
Pintado T, Ruiz-Capillas C, Jiménez-Colmenero F, Herrero AM. Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (Salvia hispanica L.) or Oat (Avena sativa L.) Emulsion Gel. Foods. 2020; 9(12):1847. https://doi.org/10.3390/foods9121847
Chicago/Turabian StylePintado, Tatiana, Claudia Ruiz-Capillas, Francisco Jiménez-Colmenero, and Ana M. Herrero. 2020. "Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (Salvia hispanica L.) or Oat (Avena sativa L.) Emulsion Gel" Foods 9, no. 12: 1847. https://doi.org/10.3390/foods9121847


