검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Functional emulsion gels with potential application in meat products Paglarini CD, Furtado GD, Biachi JP, Vidal VAS, Martini S, Forte MBS, Cunha RL, Pollonio MAR Journal of Food Engineering, 222, 29, 2018 |
| 2 |
Impact of sodium chloride replacement by salt substitutes on the proteolysis and rheological properties of dry fermented sausages dos Santos BA, Campagnol PCB, Cavalcanti RN, Pacheco MTB, Nett FM, Motta EMP, Celeguini RMS, Wagner R, Pollonio MAR Journal of Food Engineering, 151, 16, 2015 |