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Hazelnut as functional food component and fat replacer in fermented sausage
It is intended to develop a fat substituted, low fat and functional fermented sausage by determining the effects of fat substitution (15, 30 and 45% ratio) with hazelnut paste in traditional fermented sucuks. The increase in fat substitution ratio increased the dry matter but decreased the fat and c...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6098780/ https://ncbi.nlm.nih.gov/pubmed/30150796 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3129-7 |
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