about
Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach.Textural, physicochemical and sensory properties compensation of fat replacing in pork liver pâté incorporating emulsified canola oil.Color compensation in nitrite-reduced meat batters incorporating paprika or tomato paste.Fat and sodium chloride reduction in sausages using kappa-carrageenan and other saltsOptimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology
P50
description
investigador
@es
researcher
@en
wetenschapper
@nl
name
Alfonso Totosaus
@en
Alfonso Totosaus
@nl
type
label
Alfonso Totosaus
@en
Alfonso Totosaus
@nl
altLabel
Totosaus A
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prefLabel
Alfonso Totosaus
@en
Alfonso Totosaus
@nl
P31
P496
0000-0003-1965-9510