Meatballs with 3% and 6% dietary fibre from rye bran or pea...

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Meat Science 2016 / 11

Meatballs with 3% and 6% dietary fibre from rye bran or pea fibre—Effects on sensory quality and subjective appetite sensations

Kehlet, Ursula, Pagter, Mette, Aaslyng, Margit D., Raben, Anne
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Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2016.11.007
Date:
November, 2016
File:
PDF, 416 KB
english, 2016
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