Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?
Crossref DOI link: https://doi.org/10.1007/s13197-019-04133-6
Published Online: 2019-10-18
Published Print: 2020-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Bis-Souza, C. V.
Ozaki, M. M.
Vidal, V. A. S.
Pollonio, M. A. R.
Penna, A. L. B.
Barretto, A. C. S. http://orcid.org/0000-0002-1126-746X
Text and Data Mining valid from 2019-10-18
Version of Record valid from 2019-10-18
Article History
Revised: 1 October 2019
Accepted: 12 October 2019
First Online: 18 October 2019