Improving Lipid Content in Muscle-Based Food: New Strategies for Developing Fat Replacers Based on Gelling Processes Using Healthy Edible Oils
Crossref DOI link: https://doi.org/10.1007/978-3-030-23621-2_8
Published Online: 2019-10-10
Published Print: 2019
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Herrero, Ana M.
Jimenez-Colmenero, Francisco
Ruiz-Capillas, Claudia
Text and Data Mining valid from 2019-01-01
Chapter History
First Online: 10 October 2019