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A. Wust Zibetti
A. Wust Zibetti
Universidade Federal de Santa Catarina
Sodium
Emulsion
Food science
Vacuum packing
Fiber
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Incorporation of β-Glucans in Meat Emulsions through Modeling Systems
2018
S. M. Vasquez Mejia
A. De Francisco
P. L. Manique Barreto
César Damian
A. Wust Zibetti
H. Suarez Mahecha
Benjamin M. Bohrer
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