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Effect of Black Rice Powder Levels on Quality Properties of Emulsion-type Sausage
The effects of black rice powder on the quality of sausage were investigated. Samples were prepared with 0% (control), 1%, 3%, and 5% black rice powder. With increasing black rice powder content, the moisture and ash content of sausage increased, while protein content was significantly less than tha...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2016
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5243957/ https://www.ncbi.nlm.nih.gov/pubmed/28115884 http://dx.doi.org/10.5851/kosfa.2016.36.6.737 |