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Technological and sensory characteristics of hamburgers made with polyunsaturated gelled emulsions.
Paula, Marielle Maria de Oliveira; de Moura, Ana Paula Rocha; Buchili, Adelaide Florência Mateus; Zitha, Elídio Zaidine Maurício; Cassimiro, Débora Mara de Jesus; Ramos, Alcinéia de Lemos Souza; Ramos, Eduardo Mendes.
Afiliación
  • 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.
Food Sci Technol Int ; : 10820132231205621, 2023 Oct 13.
Article en En | MEDLINE | ID: mdl-37832137
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Sci Technol Int Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2023 Tipo del documento: Article País de afiliación: Brasil
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Sci Technol Int Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2023 Tipo del documento: Article País de afiliación: Brasil