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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...

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Detalhes bibliográficos
Publicado no: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
Formato: Artigo
Idioma:Inglês
Publicado em: Springer India 2016
Assuntos:
Acesso em linha: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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