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
This article belongs to the Special Issue Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics.
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| Main Authors: | , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Multidisciplinary Digital Publishing Institute
2020
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| Subjects: | Fresh sausages, Technological properties, Longanizas, Nutritional and health claims, Grilling, Chia and oat EGs, |
| Online Access: | http://hdl.handle.net/10261/237971 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100000780 |
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