Učitavanje...
The use of inulin as fat replacer and its effect on texture and sensory properties of emulsion type sausages
The present study aimed to investigate the possibility of reducing energy content in emulsion type sausages by replacing fat with inulin. In the manufactured product, the fat content was reduced to 6%-18% and replaced by inulin and water. The quality of the resulting product was determined by chemic...
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| Izdano u: | Iran J Vet Res |
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| Glavni autori: | , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
School of Veterinary Medicine, University of Shiraz
2017
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| Teme: | |
| Online pristup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5767631/ https://ncbi.nlm.nih.gov/pubmed/29387097 |
| Oznake: |
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