Camila de Souza Paglarini
3PUBLICATIONS
5CO-AUTHORS
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Publications (3)
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|Sep 23, 2023
Effect of processing (cutter versus continuous emulsifier) and sodium reduction on the physicochemical properties of bologna sausages.Renata do Nacimento, Vitor Andre Silva Vidal, Camila de Souza Paglarini
|Oct 01, 2020
Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review.Camila de Souza Paglarini, Vitor Andre Silva Vidal, Silvana Martini
|Jul 11, 2020
Using inulin-based emulsion gels as fat substitute in salt reduced Bologna sausage.Camila de Souza Paglarini, Vitor As Vidal, Wanessa Ribeiro
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