Heck, Rosane Teresinha; Villa, Erick Manuel Saldaña 
; Rodriguez, José Manuel Lorenzo ; Correa, Leticia Pereira; Fagundes, Mariane Bittencourt; Cichoski, Alexandre José; Menezes, Cristiano Ragagnin de; Wagner, Roger; Campagnol, Paulo Cezar Bastianello
Source: Meat Science. Unidades: FZEA, ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, CARNES E DERIVADOS, EMULSIFICANTES, HIDROGENAÇÃO, LIPÍDEOS, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS
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ABNT
HECK, Rosane Teresinha et al. Hydrogelled emulsion from chia and linseed oils: a promising strategy to produce low-fat burgers with a healthier lipid profile. Meat Science, v. 156, p. 174-182, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2019.05.034. Acesso em: 24 maio 2024.APA
Heck, R. T., Villa, E. M. S., Rodriguez, J. M. L., Correa, L. P., Fagundes, M. B., Cichoski, A. J., et al. (2019). Hydrogelled emulsion from chia and linseed oils: a promising strategy to produce low-fat burgers with a healthier lipid profile. Meat Science, 156, 174-182. doi:10.1016/j.meatsci.2019.05.034NLM
Heck RT, Villa EMS, Rodriguez JML, Correa LP, Fagundes MB, Cichoski AJ, Menezes CR de, Wagner R, Campagnol PCB. Hydrogelled emulsion from chia and linseed oils: a promising strategy to produce low-fat burgers with a healthier lipid profile [Internet]. Meat Science. 2019 ; 156 174-182.[citado 2024 maio 24 ] Available from: https://doi.org/10.1016/j.meatsci.2019.05.034Vancouver
Heck RT, Villa EMS, Rodriguez JML, Correa LP, Fagundes MB, Cichoski AJ, Menezes CR de, Wagner R, Campagnol PCB. Hydrogelled emulsion from chia and linseed oils: a promising strategy to produce low-fat burgers with a healthier lipid profile [Internet]. Meat Science. 2019 ; 156 174-182.[citado 2024 maio 24 ] Available from: https://doi.org/10.1016/j.meatsci.2019.05.034
