Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties

The cocoa pod husk is considered a source of dietary fiber with a high content of water-soluble pectins, bioactive compounds which should be viewed as a by-product with the potential to be incorporated into food. This study aimed to investigate the effect of adding different cocoa pod husk flour (CP...

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Detalles Bibliográficos
Autores principales: Delgado-Ospina, Johannes, Martuscelli, Maria, Grande-Tovar, Carlos David, Lucas-González, Raquel, Molina-Hernandez, Junior Bernardo, Viuda-Martos, Manuel, Fernández-López, Juana, Pérez-Álvarez, José Ángel, Chaves-López, Clemencia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8229612/
https://www.ncbi.nlm.nih.gov/pubmed/34070789
http://dx.doi.org/10.3390/foods10061243

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8229612/
https://www.ncbi.nlm.nih.gov/pubmed/34070789
http://dx.doi.org/10.3390/foods10061243

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