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Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran
Improving the nutritional profile of sausages through the addition of dietary fiber might affect appetite, sensory characteristics, and liking differently depending on the fiber source. This study investigates the sensory characteristics and consumer acceptance of sausages with 10% (w/w) fat and add...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Blackwell Publishing Ltd
2014
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4237483/ https://www.ncbi.nlm.nih.gov/pubmed/25473511 http://dx.doi.org/10.1002/fsn3.126 |