Hydrogelled emulsion from chia and linseed oils: a promising strategy to produce low-fat burgers with a healthier lipid profile (2019)
- Authors:
- USP affiliated authors: RODRIGUEZ, JOSE MANUEL LORENZO - FZEA ; VILLA, ERICK MANUEL SALDAÑA - ESALQ
- Unidades: FZEA; ESALQ
- DOI: 10.1016/j.meatsci.2019.05.034
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; CARNES E DERIVADOS; EMULSIFICANTES; HIDROGENAÇÃO; LIPÍDEOS; ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Meat Science
- ISSN: 0309-1740
- Volume/Número/Paginação/Ano: v. 156, p. 174-182, 2019
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
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: 29 dez. 2025. -
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.2019.05.034 -
NLM
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 2025 dez. 29 ] Available from: https://doi.org/10.1016/j.meatsci.2019.05.034 -
Vancouver
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 2025 dez. 29 ] Available from: https://doi.org/10.1016/j.meatsci.2019.05.034 - Aumento da qualidade global de mortadela reformulada com a adição de gordura vegetal e marinha em substituição da gordura animal
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Informações sobre o DOI: 10.1016/j.meatsci.2019.05.034 (Fonte: oaDOI API)
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