Germinated barley as a functional ingredient in chicken sausages: effect on physicochemical and technological properties at different levels

The objective of this study was to evaluate the effect of germinated barley (GB) levels on physicochemical and technological properties of cooked chicken sausages. The chicken sausages were formulated with 0–4 % GB. Addition of GB increased pH and yellowness but decreased lightness of the cooked chi...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:J Food Sci Technol
Prif Awduron: Kim, Hyun-Wook, Hwang, Ko-Eun, Song, Dong-Heon, Kim, Yong-Jae, Ham, Youn-Kyung, Jeong, Tae-Jun, Choi, Yun-Sang, Kim, Cheon-Jei
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Springer India 2015
Pynciau:
Original Article
Mynediad Ar-lein:https://ncbi.nlm.nih.gov/pmc/articles/PMC4711479/
https://ncbi.nlm.nih.gov/pubmed/26788010
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-2058-y
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