A carregar...
Lotus (Nelumbo nucifera) Rhizome as an Antioxidant Dietary Fiber in Cooked Sausage: Effects on Physicochemical and Sensory Characteristics
The objective of this study was to determine the physicochemical and sensory properties of cooked emulsion sausages containing different levels of lotus rhizome powder (0, 1, 2, and 3%, based on total weight). Lotus rhizome powder had no significant (p>0.05) impact on pH, moisture, protein, or as...
Na minha lista:
| Publicado no: | Korean J Food Sci Anim Resour |
|---|---|
| Main Authors: | , , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Korean Society for Food Science of Animal Resources
2017
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5434209/ https://ncbi.nlm.nih.gov/pubmed/28515646 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2017.37.2.219 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|