Published in
Elsevier, LWT - Food Science and Technology, (143), p. 111140, 2021
DOI: 10.1016/j.lwt.2021.111140
Links
Tools
Varying the amount of solid fat in animal fat mimetics for plant-based salami analogues influences texture, appearance and sensory characteristics
Journal article published in 2021 by
Johannes Dreher 
,
Maurice König,
Kurt Herrmann,
Nino Terjung,
Monika Gibis ,
Jochen Weiss
,
Maurice König,
Kurt Herrmann,
Nino Terjung,
Monika Gibis ,
Jochen Weiss
This paper is made freely available by the publisher.
Full text: Download
Data provided by 