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Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil-Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties

AuthID
P-00Y-SPT

Author(s)

Jovanovichs, MRC

Pinton, MB

Correa, LP

Pedro, D

Mallmann, CA

Wagner, R

Cichoski, AJ

Lorenzo, JM

Teixeira, AJC

Campagnol, PCB

dos Santos, BA

Tipo de Documento

Article

Year published

2023

Publicado

in FOODS, ISSN: 2304-8158

Volume: 12, Número: 13, Páginas: 2439 (19)

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Publication Identifiers

DOI: 10.3390/foods12132439

Handle: https://hdl.handle.net/10198/20111

Pubmed: 37444177

SCOPUS: 2-s2.0-85165068024

Wos: WOS:001031026000001

Source Identifiers

ISSN: 2304-8158

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Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil-Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties

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Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil-Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties

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