Effects of konjac gel with vegetable powders as fat replacers in frankfurter-type sausage

OBJECTIVE: The purpose of this study was to investigate whether addition of konjac gel with three different vegetable powders can increase quality of low-fat frankfurter-type sausage. METHODS: Low-fat frankfurter-type sausages were manufactured with formulations containing konjac gel and three veget...

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Detalles Bibliográficos
Autores principales: Kim, Dong Hyun, Shin, Dong Min, Seo, Han Geuk, Han, Sung Gu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6599961/
https://www.ncbi.nlm.nih.gov/pubmed/30744348
http://dx.doi.org/10.5713/ajas.18.0781

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6599961/
https://www.ncbi.nlm.nih.gov/pubmed/30744348
http://dx.doi.org/10.5713/ajas.18.0781

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