Effect of Duck Feet Gelatin on Physicochemical, Textural, and Sensory Properties of Low-fat Frankfurters

Duck feet gelatin (DFG) gel was added as a fat replacer to low-fat frankfurters and the effect of DFG on physicochemical, textural, and sensory characteristics of low-fat frankfurters was evaluated. DFG gel was prepared with a 20% duck feet gelatin concentration (w/w). Adding DFG decreased lightness...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Korean J Food Sci Anim Resour
Egile Nagusiak: Yeo, Eui-Joo, Kim, Hyun-Wook, Hwang, Ko-Eun, Song, Dong-Heon, Kim, Yong-Jae, Ham, Youn-Kyung, He, Fu-Yi, Park, Jae-Hyun, Kim, Cheon-Jei
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Korean Society for Food Science of Animal Resources 2014
Gaiak:
Article
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC4662145/
https://ncbi.nlm.nih.gov/pubmed/26761279
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2014.34.4.415
Etiketak: Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

Antzeko izenburuak