Olive oil oleogels as strategy to confer nutritional advantages to burgers
Rafaela Lopes, Vânia Costa, Marlene Costa, Fátima Paiva‐Martins
Topics & Concepts
ChewinessFood scienceChemistryOlive oilVacuum packingFat substituteFatty acidAntioxidantBiochemistryFood Chemistry and Fat AnalysisMeat and Animal Product QualityBiochemical Analysis and Sensing Techniques