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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...
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| Publicado en: | J Food Sci Technol |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer India
2015
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| Assuntos: | |
| Acceso en liña: | 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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