Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-04133-6.pdf
Reference50 articles.
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3. Alves LAAS, Lorenzo JM, Gonçalves CAA, Santos BA, Heck RT, Cichoski AJ, Campagnol PCB (2016) Production of healthier Bologna type sausages using pork skin and green banana flour as fat replacers. Meat Sci 121:73–78
4. Anarjan N, Fahimdanesh M, Malmiri-Jafarizadeh H (2017) β-Carotene nanodispersions synthesis by three-component stabilizer system using mixture design. J Food Sci Technol 54:3731–3736
5. Bailey MA, Holscher HD (2018) Microbiome-mediated effects of the Mediterranean diet on inflammation. Adv Nutr 9:193–206
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