Efectos fisicoquímicos y sensoriales del uso de fibra dietaria en salchichas tipo viena reducida en grasas
In this paper were studied the effects caused by the addition of two percentages of inulin (4% and 6%) as a source of dietary fiber, on some physicochemical and sensory properties of sausages type Vienna whose fat content has been reduced, prepared under quality requirement...
保存先:
| 出版年: | Revista Boliviana de Química |
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| 主要な著者: | , |
| フォーマット: | Artigo |
| 言語: | Espanhol |
| 出版事項: |
Universidad Mayor de San Andrés
2014
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| 主題: | |
| オンライン･アクセス: | https://www.redalyc.org/articulo.oa?id=426339682010 |
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