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Effects of konjac gel with vegetable powders as fat replacers in frankfurter-type sausage
OBJECTIVE: The purpose of this study was to investigate whether addition of konjac gel with three different vegetable powders can increase quality of low-fat frankfurter-type sausage. METHODS: Low-fat frankfurter-type sausages were manufactured with formulations containing konjac gel and three veget...
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| Publicado en: | Asian-Australas J Anim Sci |
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| Autores principales: | , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2019
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6599961/ https://ncbi.nlm.nih.gov/pubmed/30744348 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.18.0781 |
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