Cofrades, S., Hernández-Martín, M., Garcimartín, A., Saiz, A., López-Oliva, E., Benedí, J., & Álvarez, M. D. (2023). Impact of silicon addition on the development of gelled pork lard emulsions with controlled lipid digestibility for application as fat replacers.
Citación estilo ChicagoCofrades, Susana, Marina Hernández-Martín, Alba Garcimartín, Arancha Saiz, Elvira López-Oliva, Juana Benedí, y M. Dolores Álvarez. Impact of Silicon Addition On the Development of Gelled Pork Lard Emulsions With Controlled Lipid Digestibility for Application As Fat Replacers. 2023.
Cita MLACofrades, Susana, et al. Impact of Silicon Addition On the Development of Gelled Pork Lard Emulsions With Controlled Lipid Digestibility for Application As Fat Replacers. 2023.