Influences of Red Pepper Seed Powder on the Physicochemical Properties of a Meat Emulsion Model System

Red pepper seed (RPS) is commonly removed during the production of red pepper powder, which is contains large amounts of dietary fibers and is abundant in nutrients, readily available. In this study, we determined the effects of adding RPS powder on the physicochemical properties of emulsified meat...

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Detalles Bibliográficos
Autores principales: Lee, Jeong-A, Kim, Gye-Woong, Kim, Hack-Youn, Choe, Juhui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6533404/
https://www.ncbi.nlm.nih.gov/pubmed/31149670
http://dx.doi.org/10.5851/kosfa.2019.e23

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6533404/
https://www.ncbi.nlm.nih.gov/pubmed/31149670
http://dx.doi.org/10.5851/kosfa.2019.e23

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