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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...

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Detalles Bibliográficos
Autores principales:	Alaei, Fereshteh, Hojjatoleslamy, Mohammad, Hashemi Dehkordi, Seyyed Majid
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2018
Materias:	Original Research
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

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