Textural properties, sensory acceptance and fatty acid profile of cooked meat batters employing pumpkin seed paste or soybean oil oleogel as fat replacers.
| Autor: | Ferrer-González, B. M.1, García-Martínez, I.1, Totosaus, A.1 atotosaus@tese.edu.mx |
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| Zdroj: | Grasas y Aceites. Jul-Sep2019, Vol. 70 Issue 3, p1-11. 11p. |
| Databáze: | Academic Search Ultimate |
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