Ferrer-González, B. M., Food Science Lab & Pilot Plant, Tecnológico Estudios Superiores Ecatepec, Mexico

• Grasas y Aceites Vol. 70 No. 3 (2019) - Research
  Textural properties, sensory acceptance and fatty acid profile of cooked meat batters employing pumpkin seed paste or soybean oil oleogel as fat replacers
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