Exploring Chia Mucilage as a Potential Additive for Salt Reduction in Traditional Balkan Minced Meat Product Ćevap
Research background. The food industry is constantly searching for solutions to reduce the sodium content in meat products as the world is facing an increased risk of diseases caused by a greater intake of sodium from salt through processed foods, including minced meat products. Experimental approa...
I tiakina i:
| Ngā kaituhi matua: | , , , , , |
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| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
University of Zagreb Faculty of Food Technology and Biotechnology
2025-01-01
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| Rangatū: | Food Technology and Biotechnology |
| Ngā marau: | |
| Urunga tuihono: | https://hrcak.srce.hr/file/493096 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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