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Journal: Foods, 2020
Volume: 9
Number: 1847
Article:
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
Authors:
by
Tatiana Pintado, Claudia Ruiz-Capillas, Francisco Jiménez-Colmenero and Ana M. Herrero
Link:
https://www.mdpi.com/2304-8158/9/12/1847
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