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"Experientia docet" - Experience is the best teacher

Evaluation of chia gel incorporation as a fat substitute in Nile tilapia fishburger

  • 2022
  • Issue: 5
  • Volume: 52
M.C.C. Rampe1, F.C. Henry2, R.F. Oliveira2#, A.C. Santos Junior1, A.M. Maradini Filho3, M.C.J.D. Dardengo1 Page: 621 - 629

Chia gel is known for its functional properties such as high water and oil retention capacity, emulsifying activity, and as a stabilizer for foams and emulsions. Thus, the objective of this study was to evaluate the effect of the inclusion…

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