Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation.
Raquel Lucas-GonzálezAlba Roldán-VerduEstrella Sayas-BarberáJuana Fernández-LópezJosé A Pérez-ÁlvarezManuel Viuda-MartosPublished in: Journal of the science of food and agriculture (2019)
A combination of chestnut flour and chia oil could be used as a novel ingredient to develop pork burgers with a better nutritional profile without diminishing their sensory and physico-chemical properties. © 2019 Society of Chemical Industry.
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