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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Bibliografische gegevens
Gepubliceerd in:J Food Sci Technol
Hoofdauteurs: Kim, Hyun-Wook, Hwang, Ko-Eun, Song, Dong-Heon, Kim, Yong-Jae, Ham, Youn-Kyung, Jeong, Tae-Jun, Choi, Yun-Sang, Kim, Cheon-Jei
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Springer India 2015
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Original Article
Online toegang: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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