Dietary Fiber from Soybean (Glycine max) Husk as Fat and Phosphate Replacer in Frankfurter Sausage: Effect on the Nutritional, Physicochemical and Nutraceutical Quality

The objective of the present study was to evaluate the effect of dietary fiber from soybean (glycine max) husk as fat and phosphate replacer on the nutritional, physicochemical, and nutraceutical quality of Frankfurter sausage. A traditional formulation was used for the pork-based sausage and three...

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Detalles Bibliográficos
Autores principales: Araujo-Chapa, Ana P., Urías-Orona, Vania, Niño-Medina, Guillermo, Muy-Rangel, Dolores, de la Garza, Ana Laura, Castro, Heriberto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10343251/
https://www.ncbi.nlm.nih.gov/pubmed/37446659
http://dx.doi.org/10.3390/molecules28134997

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10343251/
https://www.ncbi.nlm.nih.gov/pubmed/37446659
http://dx.doi.org/10.3390/molecules28134997

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