Publication | Closed Access
Evaluation of gels formulated with whey proteins and sodium dodecyl sulfate as a fat replacer in low-fat sausage
58
Citations
32
References
2020
Year
NutritionFat ReplacerAnimal NutritionWhey ProteinsAlternative Protein SourceProtein EngineeringFood EngineeringFood ProcessingLow-fat SausageFood TechnologyHealth Sciences
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