Effects of Dietary Fiber Extracted from Pumpkin (Cucurbita maxima Duch.) on the Physico-Chemical and Sensory Characteristics of Reduced-Fat Frankfurters-Reference-Cited by-同舟云学术

Effects of Dietary Fiber Extracted from Pumpkin (Cucurbita maxima Duch.) on the Physico-Chemical and Sensory Characteristics of Reduced-Fat Frankfurters

Published:2016-06-30 Issue:3 Volume:36 Page:309-318
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Kim Cheon-Jei,Kim Hyun-Wook,Hwang Ko-Eun,Song Dong-Heon,Ham Youn-Kyung,Choi Ji-Hun,Kim Young-Boong,Choi Yun-Sang

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201619350125350.pdf

Reference25 articles.

1. Hedonic scale with reference: performance in obtaining predictive models

2. The influence of additives on the oxidation of pork back fat and its effect on water and fat binding in finely comminuted batters

3. Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters

4. Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber

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