LUCAS MARCHETTI; SILVINA ANDRÉS; ALICIA CALIFANO

STRATEGIES FOR FAT REDUCTION AND IMPROVEMENT OF EMULSIFIED MEAT PRODUCTS

Strategies for the obtaining of healthier foods

Lugar: Hauppauge; Año: 2017;

LUCAS MARCHETTI; BIANCA MUZZIO; PATRICIA CERRUTI; SILVINA ANDRÉS; ALICIA CALIFANO

Impact of Bacterial Nanocellulose on the Rheological and Textural Characteristics of Low-Lipid Meat Emulsions

Nanotechnology Applications in Food

Lugar: Amsterdam; Año: 2017;

LUCAS MARCHETTI; SILVINA ANDRÉS; ALICIA CALIFANO

Rheological and textural characteristics of low-lipid meat emulsions with hydrocolloids as binders

Rheology: Theory, properties and practical applications

Lugar: Hauppauge; Año: 2012;