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.
Aldizkaria:
Food Science and Technology
ISSN: 1678-457X
Argitalpen urtea: 2019
Alea: 39
Orrialdeak: 295-303
Mota: Artikulua
