Partial substitution of fat with rye bran fibre in...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2018 / 11

Partial substitution of fat with rye bran fibre in Frankfurter sausages – Bridging technological and sensory attributes through inclusion of collagenous protein

Hjelm, Line, Mielby, Line Ahm, Gregersen, Sandra, Eggers, Nina, Bertram, Hanne Christine
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Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2018.11.055
Date:
November, 2018
File:
PDF, 737 KB
english, 2018
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