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1 Ergebnisse
1
Low-fat Brazilian cooked sausage-Paio - with added oat fibe..:
Bis Souza, Camila Vespucio
;
Bonadio Bellucci, Elisa Rafaela
;
Manuel Lorenzo, Jose
.
Food Science And Technology. , 2019
Link:
http://hdl.handle.net/11449/185847
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-ftunivespir:oai:repositorio.unesp.br:11449_185847&Exemplar=1&LAN=DE A1 Bis Souza, Camila Vespucio A1 Bonadio Bellucci, Elisa Rafaela A1 Manuel Lorenzo, Jose A1 Silva Barretto, Andrea Carla da PB Soc Brasileira Ciencia Tecnologia Alimentos YR 2019 K1 dietary fibre K1 meat products K1 consumer acceptability studies K1 texture profile analysis K1 reformulation JF Food Science And Technology LK http://hdl.handle.net/11449/185847 DO http://hdl.handle.net/11449/185847 SF ELIB - SuUB Bremen
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