Effect of Inulin Addition on Physicochemical, Microbiological, Textural, and Sensorial Characteristics of Fermented Butifarra with <i>Lactobacillus sakei</i>
Butifarra, with the addition of inulin, was produced for the first time. The objective of this study was to investigate the effect of inulin in butifarra fermented with <i>Lactobacillus sakei</i> ATCC<sup>®</sup> 15521™ on physicochemical properties, instrumental texture, microbiology, and sensory e...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2023-10-01
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| Col·lecció: | Fermentation |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2311-5637/9/10/913 |
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