Efficacy of Sweet Potato Powder and Added Water as Fat Replacer on the Quality Attributes of Low-fat Pork Patties

The present study was conducted to investigate the efficacy of sweet potato powder (SPP) and water as a fat replacer in low-fat pork patties. Low-fat pork patties were developed by replacing the added fat with combinations of SPP and chilled water. Three different levels of SPP/chilled water viz. 0....

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Detalles Bibliográficos
Autores principales: Verma, Akhilesh K., Chatli, Manish Kumar, Kumar, Devendra, Kumar, Pavan, Mehta, Nitin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4283171/
https://www.ncbi.nlm.nih.gov/pubmed/25557822
http://dx.doi.org/10.5713/ajas.14.0291

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4283171/
https://www.ncbi.nlm.nih.gov/pubmed/25557822
http://dx.doi.org/10.5713/ajas.14.0291

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