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Dietetic fiber addition effect on Vienna type sausages
Incorporation of two types of dietetic fiber (inulin and oligofructose) on fat reduced sausages was studied. Fat percent was reduced (30 to 15%). Shear stress was not affected by the incorporation of the dietetic fiber. Maximum shear force values were lower with inulin than with oligofructosacarides...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universidad Autonoma Metropolitana
2010-12-01
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| Colecção: | Nacameh |
| Assuntos: | |
| Acesso em linha: | http://cbs.izt.uam.mx/nacameh/v4n2/Nacameh_v4n2_037VasquezVillalobos_etal.pdf |
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