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    Satiety and in vitro digestibility of low saturated fat Bologna sausages added of chia mucilage powder and chia mucilage-based emulsion gel

    Satiety and in vitro digestibility of low saturated fat Bologna sausages added of chia mucilage powder and chia mucilage-based emulsion gel by Ana Karoline Ferreira Ignácio Câmara, Marina Vilar Geraldi, Paula Kiyomi Okuro, Mário Roberto Maróstica, Júnior, Rosiane Lopes da Cunha, Marise Aparecida Rodrigues Pollonio

    Published 2020-02-01
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