Effect of Buckwheat (Fagopyrum esculentum) Powder on the Physicochemical and Sensory Properties of Emulsion-type Sausage

Various amounts of buckwheat powder (0%, 1%, 2%, and 3%) were added to emulsion-type pork sausages. The effects of buckwheat powder on the physicochemical characteristics of the emulsion type sausages, including proximate composition, cooking yield, viscosity, pH, instrumental color, texture profile...

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Detalles Bibliográficos
Autores principales: Lee, Sol-Hee, Kim, Gye-Woong, Choe, Juhui, Kim, Hack-Youn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6238022/
https://www.ncbi.nlm.nih.gov/pubmed/30479500
http://dx.doi.org/10.5851/kosfa.2018.e25

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6238022/
https://www.ncbi.nlm.nih.gov/pubmed/30479500
http://dx.doi.org/10.5851/kosfa.2018.e25

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