Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: Technological, physicochemical, and rheological characterization

Published 2020 View Full Article

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Title
Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: Technological, physicochemical, and rheological characterization
Authors
Keywords
Fat replacement, Meat products, Chia mucilage, Rheology
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 125, Issue -, Pages 109193
Publisher
Elsevier BV
Online
2020-02-21
DOI
10.1016/j.lwt.2020.109193

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