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...
Na minha lista:
| Principais autores: | , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Ferdowsi University of Mashhad
2024-02-01
|
| coleção: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| Assuntos: | |
| Acesso em linha: | https://ifstrj.um.ac.ir/article_44043_60922d3b9d6856b7319052d93b314c2b.pdf |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|