Combined Effects of Wheat Sprout and Isolated Soy Protein on Quality Properties of Breakfast Sausage

The objective of this study was to investigate the effects of different concentrations of WSP (wheat sprout powder) and ISP (isolated soy protein) on the quality of breakfast sausage. Treatments were formulated as follows: Control, T1 (2.0% ISP), T2 (1.5% ISP + 0.5% WSP), T3 (1.0% ISP + 1.0% WSP), T...

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Detalles Bibliográficos
Autores principales: Lee, Cheol-Won, Kim, Tae-Kyung, Hwang, Ko-Eun, Kim, Hyun-Wook, Kim, Young-Boong, Kim, Cheon-Jei, Cho, Yun-Sang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5355584/
https://www.ncbi.nlm.nih.gov/pubmed/28316471
http://dx.doi.org/10.5851/kosfa.2017.37.1.52

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5355584/
https://www.ncbi.nlm.nih.gov/pubmed/28316471
http://dx.doi.org/10.5851/kosfa.2017.37.1.52

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