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Effect of Black Rice Powder Levels on Quality Properties of Emulsion-type Sausage
The effects of black rice powder on the quality of sausage were investigated. Samples were prepared with 0% (control), 1%, 3%, and 5% black rice powder. With increasing black rice powder content, the moisture and ash content of sausage increased, while protein content was significantly less than tha...
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| Yayımlandı: | Korean J Food Sci Anim Resour |
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| Asıl Yazarlar: | , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Korean Society for Food Science of Animal Resources
2016
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5243957/ https://ncbi.nlm.nih.gov/pubmed/28115884 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.6.737 |
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