Paschoa, J.L.F.; Ávila, P.F.; da Costa, G.F.; Ribeiro, A.P.B.; Grimaldi, R.; da Cunha, R.L.; Pollonio, M.A.R.; Goldbeck, R.
Application of Xylo-Oligosaccharide-Rich Gel Emulsion as a Fat Replacer in Sausages. Foods 2024, 13, 3625.
https://doi.org/10.3390/foods13223625
AMA Style
Paschoa JLF, Ávila PF, da Costa GF, Ribeiro APB, Grimaldi R, da Cunha RL, Pollonio MAR, Goldbeck R.
Application of Xylo-Oligosaccharide-Rich Gel Emulsion as a Fat Replacer in Sausages. Foods. 2024; 13(22):3625.
https://doi.org/10.3390/foods13223625
Chicago/Turabian Style
Paschoa, João L. F., Patrícia F. Ávila, Gilmar F. da Costa, Ana Paula B. Ribeiro, Renato Grimaldi, Rosiane L. da Cunha, Marise A. R. Pollonio, and Rosana Goldbeck.
2024. "Application of Xylo-Oligosaccharide-Rich Gel Emulsion as a Fat Replacer in Sausages" Foods 13, no. 22: 3625.
https://doi.org/10.3390/foods13223625
APA Style
Paschoa, J. L. F., Ávila, P. F., da Costa, G. F., Ribeiro, A. P. B., Grimaldi, R., da Cunha, R. L., Pollonio, M. A. R., & Goldbeck, R.
(2024). Application of Xylo-Oligosaccharide-Rich Gel Emulsion as a Fat Replacer in Sausages. Foods, 13(22), 3625.
https://doi.org/10.3390/foods13223625
