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Journal: Biol. Life Sci. Forum, 2021
Volume: 6
Number: 81
81
Article: 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
Authors: by Carmen Botella-Martínez, Estrella Sayas-Barberá, José Ángel Pérez-Alvarez, Juana Fernández-López and Manuel Viuda-Martos
Link: https://www.mdpi.com/2673-9976/6/1/81

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