Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber
Barretto, Andrea Carla da Silva, Pacheco, Maria Teresa Bertoldo, Pollonio, Marise Aparecida RodriguesVolume:
35
Language:
english
Journal:
Food Science and Technology (Campinas)
DOI:
10.1590/1678-457X.6496
Date:
March, 2015
File:
PDF, 1.50 MB
english, 2015