Cargando…
Effect of Cacao Bean Husk Powder on the Quality Properties of Pork Sausages
Cacao bean husk (Theobroma cacao L.) contains a high level of dietary fiber and therefore can be used as raw material in food processing. The objective of the present study was to measure the physicochemical properties and sensory traits of emulsion-type pork sausages with various levels of cacao be...
| Autores principales: | , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2019
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6837902/ https://www.ncbi.nlm.nih.gov/pubmed/31728444 http://dx.doi.org/10.5851/kosfa.2019.e62 |