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...

Full description

Saved in:
Bibliographic Details
Published in:J Food Sci Technol
Main Authors: Kim, Hyun-Wook, Hwang, Ko-Eun, Song, Dong-Heon, Kim, Yong-Jae, Ham, Youn-Kyung, Jeong, Tae-Jun, Choi, Yun-Sang, Kim, Cheon-Jei
Format: Artigo
Language:Inglês
Published: Springer India 2015
Subjects:
Original Article
Online Access: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
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items