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Influence of Underutilized Unripe Banana (Cavendish) Flour in the Formulation of Healthier Chorizo
The purpose of this work was to obtain chorizos by partially fat replacing with banana flour (whole or peeled). These chorizos were formulated with 3% pork fat and 24% whole banana flour (BC) or banana peel flour (BPC). A third formulation of chorizo with 15% pork fat and 12% wheat flour (WC) was al...
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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8304934/ https://ncbi.nlm.nih.gov/pubmed/34206889 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10071486 |
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