Nanocellulose as a fat substitute to improve the quality of emulsified sausages: Effects of morphology and content

Overview of attention for article published in Czech Journal of Food Sciences, September 2024

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Read this interesting article: "Nanocellulose as a fat substitute to improve the quality of emulsified sausages: Effects of morphology and content" Read more here: https://t.co/i351MVsPfB #OpenAccess #quality #sausage #nanocellulose #fat #nanofibre #nanocr

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