Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties-Reference-Cited by-同舟云学术

Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties

Published:2019-12 Issue:suppl 2 Volume:39 Page:491-497
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

GARCIA-SANTOS Mariana de Souza Leite¹,CONCEIÇÃO Flaviana Sales¹,VILLAS BOAS Flávia¹,SALOTTI DE SOUZA Bruna Maria¹,BARRETTO Andrea Carla da Silva¹^ORCID

Affiliation:

1. Universidade Estadual Paulista, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v39s2/0101-2061-cta-fst18918.pdf

Reference51 articles.

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4. Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber;Barretto A. C. S.;Food Science and Technology,2015

5. Performance of low-fat beef burger with added soluble and insoluble dietary fibers;Bis-Souza C. V.;Food Science and Technology,2018

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