Enhancing quality characteristics of salami sausages formulated with whole buckwheat flour during storage

This study was performed to investigate the quality characteristics of salami sausages added with different levels of whole buckwheat flour (BWF) during storage. Samples included the control (Con), addition of 1% BWF (T1), 3% BWF (T2), and 5% BWF (T3). Water activity (a(w)) and pH decreased with inc...

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Bibliographic Details
Published in:J Food Sci Technol
Main Authors: Park, Woojoon, Kim, Ji-Han, Ju, Min-Gu, Hong, Go-Eun, Yeon, Su-Jung, Seo, Han Geuk, Lee, Chi-Ho
Format: Artigo
Language:Inglês
Published: Springer India 2016
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Original Article
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC5306025/
https://ncbi.nlm.nih.gov/pubmed/28242931
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2465-8
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