Effects of Buckwheat (Fagopyrum esculentum) Flour Addition on Physicochemical, Technological and Sensory Properties of Pork Sausages
Modern nutrition is constantly evolving, and researchers and producers in the food industry are continuously seeking ways to improve product quality. This study investigated the effects of substituting semi-fat pork meat with buckwheat flour (Fagopyrum esculentum) at six different inclusion levels (...
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| Principais autores: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Agroprint Timisoara
2026-06-01
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| coleção: | Scientific Papers Animal Science and Biotechnologies |
| Assuntos: | |
| Acesso em linha: | https://spasb.ro/index.php/public_html/article/view/2509 |
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