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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...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2015
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| Assuntos: | |
| Acesso em linha: | 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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