Satiety and in vitro digestibility of low saturated fat Bologna sausages added of chia mucilage powder and chia mucilage-based emulsion gel
The objective of this study was to evaluate the effects of the replacement of pork back fat by chia mucilage (MC) and a chia mucilage-based emulsion gel in Bologna sausages on the appetite sensations of healthy volunteers, and to investigate the microstructural changes during simulated in vitro dige...
Main Authors: | , , , , , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2020-02-01
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Series: | Journal of Functional Foods |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464619306772 |