Addition of ungerminated and germinated white rice and brown rice to improve the quality of salami
Author:
Funder
ESPOL
Publisher
Elsevier BV
Subject
Food Science
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3. Effects of different levels of inclusion of apulo‐calabrese pig meat on microbiological, physicochemical and rheological parameters of salami during ripening;Ambrosio;Animals,2021
4. Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?;Bis-Souza;Journal of Food Science and Technology,2020
5. Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón;Bis-Souza;Meat Science,2020
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