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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...
Tallennettuna:
| Julkaisussa: | J Food Sci Technol |
|---|---|
| Päätekijät: | , , , , , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Springer India
2016
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| Aiheet: | |
| Linkit: | 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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