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.
Revue:
Food Science and Technology
ISSN: 1678-457X
Année de publication: 2019
Volumen: 39
Pages: 295-303
Type: Article
