Low-fat brazilian cooked sausage-paio – With added oat fiber and inulin as a fat substitute: Effect on the technological properties and sensory acceptance
- Souza, C.V.B.
- Bellucci, E.R.B.
- Lorenzo, J.M.
- Barretto, A.C.D.S.
Revista:
Food Science and Technology
ISSN: 1678-457X
Ano de publicación: 2019
Volume: 39
Páxinas: 295-303
Tipo: Artigo
