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Influence of the Dose and Length of Wheat Fiber on the Quality of Model Sterilized Canned Meat Products
The aim of this study was to evaluate the quality of model homogenized sterilized canned meat products produced with wheat fiber preparations (WF 200 R or WF 600 R) with different fiber lengths used in the amount of 3% or 6% by weight of the batter. Basic chemical composition (water, protein, fat, c...
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| 出版年: | Foods |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7466346/ https://ncbi.nlm.nih.gov/pubmed/32722608 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9081001 |
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