Cite
MLA Citation
Ana Karoline Ferreira Ignácio Câmara et al.. “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, vol. 65, 2020, p. . http://access.bl.uk/ark:/81055/vdc_100099356801.0x00000c