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Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes
Nowadays, one of the strongest factors affecting consumers’ choice at the moment of purchasing food products is their nutritional features. The population is increasingly aware of the diet–health relationship and they are opting for a healthy lifestyle. Concerns with the increasing number of heart-r...
| Autores principales: | , , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7344447/ https://www.ncbi.nlm.nih.gov/pubmed/32455990 http://dx.doi.org/10.3390/gels6020017 |