Development of low‐fat chicken bologna sausages enriched with inulin, oat fibre or psyllium
Author:
Affiliation:
1. Department of Food Science and Technology University of Ljubljana, Biotechnical Faculty Jamnikarjeva 101 LjubljanaSI–1000Slovenia
Funder
Javna Agencija za Raziskovalno Dejavnost RS
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14808
Reference48 articles.
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3. Interaction between interleukin‐10 (IL‐10) polymorphisms and dietary fibre in relation to risk of colorectal cancer in a Danish case‐cohort study;Andersen V.;BMC Cancer,2012
4. Dietary fibre improves first‐phase insulin secretion in overweight individuals;Bodinham C.L.;PLoS One,2012
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