Formulating Reduced-fat Sausages with Quinoa or Teff Flours: Effects on Emulsion Characteristics and Product Quality

This study dealt with the use of quinoa flour (QF) or teff flour (TF) as partial beef fat replacers in the formulation of emulsion-type sausages. A control (C) group was manufactured with 20% beef fat, while the other three groups were formulated with 10% beef fat plus 5% QF (Q), 5% TF (T), and 2.5%...

Fuld beskrivelse

Na minha lista:
Bibliografiske detaljer
Udgivet i:Food Sci Anim Resour
Main Authors: Öztürk-Kerimoğlu, Burcu, Kavuşan, Hülya Serpil, Tabak, Damla, Serdaroğlu, Meltem
Format: Artigo
Sprog:Inglês
Udgivet: Korean Society for Food Science of Animal Resources 2020
Fag:
Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7492178/
https://ncbi.nlm.nih.gov/pubmed/32968724
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2020.e46
Tags: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!

Lignende værker