Psyllium (Plantago ovata forsk) gel and emulsion gel as fat replacers in phosphate-free and low salt sausages (2024)
- Authors:
- Autor USP: PAGLARINI, CAMILA DE SOUZA - RUSP
- Unidade: RUSP
- Assunto: SALSICHA
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Publisher place: Foz do Iguaçu, PR
- Date published: 2024
- Source:
- Título: Responsible meat production
- Volume/Número/Paginação/Ano: 600 p
- Conference titles: International Congress of Meat Science and Technology (ICoMST)
-
ABNT
SOUSA, Diógenes G et al. Psyllium (Plantago ovata forsk) gel and emulsion gel as fat replacers in phosphate-free and low salt sausages. 2024, Anais.. Foz do Iguaçu, PR: , Universidade de São Paulo, 2024. Disponível em: https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf. Acesso em: 04 jan. 2026. -
APA
Sousa, D. G., Silva, J. F., Costa, G. F. da, Monteiro, J. S., Santos, J. R. dos, Paglarini, C. de S., & Pollonio, M. A. R. (2024). Psyllium (Plantago ovata forsk) gel and emulsion gel as fat replacers in phosphate-free and low salt sausages. In Responsible meat production. Foz do Iguaçu, PR: , Universidade de São Paulo. Recuperado de https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf -
NLM
Sousa DG, Silva JF, Costa GF da, Monteiro JS, Santos JR dos, Paglarini C de S, Pollonio MAR. Psyllium (Plantago ovata forsk) gel and emulsion gel as fat replacers in phosphate-free and low salt sausages [Internet]. Responsible meat production. 2024 ;[citado 2026 jan. 04 ] Available from: https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf -
Vancouver
Sousa DG, Silva JF, Costa GF da, Monteiro JS, Santos JR dos, Paglarini C de S, Pollonio MAR. Psyllium (Plantago ovata forsk) gel and emulsion gel as fat replacers in phosphate-free and low salt sausages [Internet]. Responsible meat production. 2024 ;[citado 2026 jan. 04 ] Available from: https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf
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