Technological and sensory characteristics of hamburgers made with polyunsaturated gelled emulsions.

Autor: Paula MMO; Department of Food Science, Federal University of Lavras (UFLA), Lavras, Minas Gerais, Brazil., de Moura APR; Department of Food Science, Federal University of Lavras (UFLA), Lavras, Minas Gerais, Brazil., Buchili AFM; Department of Food Science, Federal University of Lavras (UFLA), Lavras, Minas Gerais, Brazil., Zitha EZM; Department of Food Science, Federal University of Lavras (UFLA), Lavras, Minas Gerais, Brazil., Cassimiro DMJ; Department of Food Science, Federal University of Lavras (UFLA), Lavras, Minas Gerais, Brazil., Ramos ALS; Department of Food Science, Federal University of Lavras (UFLA), Lavras, Minas Gerais, Brazil., Ramos EM; Department of Food Science, Federal University of Lavras (UFLA), Lavras, Minas Gerais, Brazil.

Publikováno v: Food science and technology international = Ciencia y tecnologia de los alimentos internacional [Food Sci Technol Int] 2023 Oct 13, pp. 10820132231205621. Date of Electronic Publication: 2023 Oct 13.