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Development of satiating and palatable high-protein meat products by using experimental design in food technology
BACKGROUND AND OBJECTIVES: Foods high in protein are known to satiate more fully than foods high in other constituents. One challenge with these types of food is the degree of palatability. This study was aimed at developing the frankfurter style of sausages that would regulate food intake as well a...
| Autores principales: | , , |
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| Formato: | Texto |
| Lenguaje: | English |
| Publicado: |
CoAction Publishing
2010
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2993544/ https://www.ncbi.nlm.nih.gov/pubmed/21116345 http://dx.doi.org/10.3402/fnr.v54i0.5114 |