Effect of wheat bran and dried carrot pomace addition on quality characteristics of chicken sausage

OBJECTIVE: Effect of addition of wheat bran (WB) and dried carrot pomace (DCP) on sensory, textural, colour, physico-chemical and nutritional characteristics of chicken sausage were evaluated. METHODS: WB and DCP were used as a source of dietary fibre at 3%, 6%, and 9% level individually. Different...

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Detalles Bibliográficos
Autores principales: Yadav, Sanjay, Pathera, Ashok K., Islam, Rayees Ul, Malik, Ashok K., Sharma, Diwakar P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5930284/
https://www.ncbi.nlm.nih.gov/pubmed/28823131
http://dx.doi.org/10.5713/ajas.17.0214

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5930284/
https://www.ncbi.nlm.nih.gov/pubmed/28823131
http://dx.doi.org/10.5713/ajas.17.0214

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