Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages
Suelem Lima da Silva,Júlia Tomazzetti Amaral,Marcely Ribeiro,Elen Endler Sebastião,Carlos Henry Bellot Vargas,Felipe de Lima Franzen,Gabrielle Schneider,José M. Lorenzo,Leadir Lucy Martins Fries,Alexandre José Cichoski,Paulo Cezar Bastianello Campagnol