Replacing the animal fat in Bologna sausages using high internal phase emulsion stabilized with lentil protein isolate (Lens culinaris)
- 2 July 2024
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 216, 109589
Abstract
No abstract availableKeywords
Funding Information
- Fundação de Amparo à Pesquisa do Estado de São Paulo (2021/02990\u20134, 2019/27354\u20133, 2021/06863\u20137)
- Conselho Nacional de Desenvolvimento Científico e Tecnológico (428644/2018\u20130, 309022/2021\u20135)
- Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (88887.479706/2020\u201300)
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