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The effect of inulin as a fat substitute on the physicochemical and sensory properties of chicken sausages
Due to its high thermal resistance and compatibility with the sausage emulsion system, the long‐chain inulin can be used as a fat substitute in the formulation of this product. This study was conducted to investigate the effect of inulin on the physicochemical, textural, and sensory properties of ch...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5849924/ https://www.ncbi.nlm.nih.gov/pubmed/29564119 http://dx.doi.org/10.1002/fsn3.585 |