Φορτώνει......
Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran
Improving the nutritional profile of sausages through the addition of dietary fiber might affect appetite, sensory characteristics, and liking differently depending on the fiber source. This study investigates the sensory characteristics and consumer acceptance of sausages with 10% (w/w) fat and add...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Food Sci Nutr |
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| Κύριοι συγγραφείς: | , , , , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Blackwell Publishing Ltd
2014
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4237483/ https://ncbi.nlm.nih.gov/pubmed/25473511 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.126 |
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