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HARVARD Citation
Câmara, A. et al. (2020). Satiety and in vitro digestibility of low saturated fat Bologna sausages added of chia mucilage powder and chia mucilage-based emulsion gel. Journal of functional foods. p. . [Online].
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Câmara, A. et al. (2020). Satiety and in vitro digestibility of low saturated fat Bologna sausages added of chia mucilage powder and chia mucilage-based emulsion gel. Journal of functional foods. p. . [Online].