Low-fat brazilian cooked sausage-paio – With added oat fiber and inulin as a fat substitute: Effect on the technological properties and sensory acceptance

  1. Souza, C.V.B.
  2. Bellucci, E.R.B.
  3. Lorenzo, J.M.
  4. Barretto, A.C.D.S.
Revista:
Food Science and Technology

ISSN: 1678-457X

Any de publicació: 2019

Volum: 39

Pàgines: 295-303

Tipus: Article

DOI: 10.1590/FST.03618 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus