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-Reference-Cited by-同舟云学术

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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

Published:2015-03 Issue:1 Volume:35 Page:100-107
ISSN:1678-457X
Container-title:Food Science and Technology (Campinas)
language:en
Short-container-title:Food Sci. Technol (Campinas)

Author:

Barretto Andrea Carla da Silva,Pacheco Maria Teresa Bertoldo,Pollonio Marise Aparecida Rodrigues

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v35n1/0101-2061-cta-35-1-100.pdf

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