Evaluation of Chemical and Sensory Properties of Low-fat German Sausages Produced by Maltodextrin
Introduction In recent years, increasing consumer awareness of the dangers of consuming high-fat products, sensitivity to proper nutritional patterns and the impact of health factors has increased consumer demand for low-fat or free-fat foods. Scientific researchers have provided a great quantity of...
-д хадгалсан:
| Үндсэн зохиолчид: | , , |
|---|---|
| Формат: | Artigo |
| Хэл сонгох: | Inglês |
| Хэвлэсэн: |
Ferdowsi University of Mashhad
2024-02-01
|
| Цуврал: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| Нөхцлүүд: | |
| Онлайн хандалт: | https://ifstrj.um.ac.ir/article_44043_60922d3b9d6856b7319052d93b314c2b.pdf |
| Шошгууд: |
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
|