Improving lipid content in muscle-based food: New strategies for developing fat replacers based on gelling processes using healthy edible oils

Herrero, A. M., Jimenez-Colmenero, F., & Ruiz-Capillas, C. (2019). Improving lipid content in muscle-based food: New strategies for developing fat replacers based on gelling processes using healthy edible oils. In Reformulation as a Strategy for Developing Healthier Food Products: Challenges, Recent Developments and Future Prospects (pp. 185–198). Springer International Publishing. https://doi.org/10.1007/978-3-030-23621-2_8