Botella-Martínez, C.; Sayas-Barberá, E.; Pérez-Alvarez, J.Á.; Fernández-López, J.; Viuda-Martos, M.
Assessment of Total and Partial Fat Replacement in Frankfurt-Type Sausages by Gelled Emulsion Elaborated with Peanut Flour and Flax Oil. Effect on Chemical Composition, Physic-Chemical and Sensorial Properties. Biol. Life Sci. Forum 2021, 6, 81.
https://doi.org/10.3390/Foods2021-11005
AMA Style
Botella-Martínez C, Sayas-Barberá E, Pérez-Alvarez JÁ, Fernández-López J, Viuda-Martos M.
Assessment of Total and Partial Fat Replacement in Frankfurt-Type Sausages by Gelled Emulsion Elaborated with Peanut Flour and Flax Oil. Effect on Chemical Composition, Physic-Chemical and Sensorial Properties. Biology and Life Sciences Forum. 2021; 6(1):81.
https://doi.org/10.3390/Foods2021-11005
Chicago/Turabian Style
Botella-Martínez, Carmen, Estrella Sayas-Barberá, José Ángel Pérez-Alvarez, Juana Fernández-López, and Manuel Viuda-Martos.
2021. "Assessment of Total and Partial Fat Replacement in Frankfurt-Type Sausages by Gelled Emulsion Elaborated with Peanut Flour and Flax Oil. Effect on Chemical Composition, Physic-Chemical and Sensorial Properties" Biology and Life Sciences Forum 6, no. 1: 81.
https://doi.org/10.3390/Foods2021-11005
APA Style
Botella-Martínez, C., Sayas-Barberá, E., Pérez-Alvarez, J. Á., Fernández-López, J., & Viuda-Martos, M.
(2021). Assessment of Total and Partial Fat Replacement in Frankfurt-Type Sausages by Gelled Emulsion Elaborated with Peanut Flour and Flax Oil. Effect on Chemical Composition, Physic-Chemical and Sensorial Properties. Biology and Life Sciences Forum, 6(1), 81.
https://doi.org/10.3390/Foods2021-11005
