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. da S. Pacheco, M.T.B. Pollonio, M.A.R.
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
CARNE TRATADA
SALSICHA
FIBRA
GORDURA
ANALISE DE ALIMENTO
CONTROLE DE QUALIDADE
PROPRIEDADE FISICO-QUIMICA
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
CARNE TRATADA
SALSICHA
FIBRA
GORDURA
ANALISE DE ALIMENTO
CONTROLE DE QUALIDADE
PROPRIEDADE FISICO-QUIMICA
BINAGRI