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Physicochemical and textural properties of pork patties as affected by buckwheat and fermented buckwheat

This study was investigated to assess the effects of buckwheat (BW) and fermented buckwheat (FBW) on the proximate compositions, pH change, cooking quality, lipid oxidation, textural properties, and sensory characteristics of pork patties. Pork patties treated with BW and FBW were divided into six g...

Πλήρης περιγραφή

Αποθηκεύτηκε σε:
Λεπτομέρειες βιβλιογραφικής εγγραφής
Τόπος έκδοσης:J Food Sci Technol
Κύριοι συγγραφείς: Park, Woojoon, Kim, Ji-Han, Ju, Min-Gu, Yeon, Su-Jung, Hong, Go-Eun, Lee, Chi-Ho
Μορφή: Artigo
Γλώσσα:Inglês
Έκδοση: Springer India 2015
Θέματα:
Διαθέσιμο Online:https://ncbi.nlm.nih.gov/pmc/articles/PMC4711413/
https://ncbi.nlm.nih.gov/pubmed/26787985
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1973-2
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