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Replacing the animal fat in Bologna sausages using high internal phase emulsion stabilized with lentil protein isolate (Lens culinaris)

Andrêssa Maria Medeiros Theóphilo Galvão; Gilmar Freire da Costa; Mirian dos Santos; Marise Aparecida Rodrigues Pollonio; Míriam Dupas Hubinger
Meat Science · Vol. 216 · pp. 109589 · 2024
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Bibliographic Information

JournalMeat Science
PublisherElsevier
Publication Date2024-10-01
Publication Year2024
Volume216
Pages109589
Document TypeJournal Article
eISSN0309-1740
DOI10.1016/j.meatsci.2024.109589
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1977-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03091740
Publisher PageOpen Publisher Page
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