Fat substitutes based on bovine blood plasma and flaxseed oil as functional ingredients

Publication date: Available online 20 May 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Carina L. Fernández, Mara C. Romero, Fabiana Rolhaiser, Ricardo A. Fogar, Mirtha M. Doval
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research