Effect of Black Rice Powder on the Quality Properties of Pork Patties
Abstract Physicochemical properties of pork patties formulated with black rice powder were investigated. Moisture contents of samples containing black rice powder were significantly higher than that of the control (p<0.05). Protein, fat, and ash contents increased with increasing black rice powder c...
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| Autores principales: | , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Springer Nature
2017-02-01
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| Colección: | Food Science of Animal Resources |
| Materias: | |
| Acceso en línea: | https://doi.org/10.5851/kosfa.2017.37.1.71 |
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