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1 Ergebnisse
1
Low-fat Brazilian cooked sausage-Paio – with added oat fibe..:
SOUZA, Camila Vespúcio Bis
;
BELLUCCI, Elisa Rafaela Bonadio
;
LORENZO, Jose Manuel
.
10.1590/fst.03618. , 2019
Link:
http://www.scielo.br/scielo.php?script=sci_arttext&pid..
RT Journal T1
Low-fat Brazilian cooked sausage-Paio – with added oat fiber and inulin as a fat substitute: effect on the technological properties and sensory acceptance
UL https://suche.suub.uni-bremen.de/peid=base-ftjscielo:oai:scielo:S0101-20612019005006101&Exemplar=1&LAN=DE A1 SOUZA, Camila Vespúcio Bis A1 BELLUCCI, Elisa Rafaela Bonadio A1 LORENZO, Jose Manuel A1 BARRETTO, Andrea Carla da Silva PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos YR 2019 K1 dietary fibre K1 meat products K1 consumer acceptability studies K1 texture profile analysis K1 reformulation JF 10.1590/fst.03618 LK http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005006101 DO http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005006101 SF ELIB - SuUB Bremen
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