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The influence of fat substitution with κ‐carrageenan, konjac, and tragacanth on the textural properties of low‐fat sausage
Reducing the fat content of meat products and producing healthier products is considered as an important matter in politics in prevention of many hazardous diseases and providing consumers' health. The aim of this study was reducing the fat in fatty sausages based on oil reduction and using fat...
| 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/PMC6021707/ https://www.ncbi.nlm.nih.gov/pubmed/29983965 http://dx.doi.org/10.1002/fsn3.620 |