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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...
Guardado en:
| Publicado en: | J Food Sci Technol |
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| Autores principales: | , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Springer India
2015
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| Materias: | |
| Acceso en línea: | 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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