Influence of Underutilized Unripe Banana (Cavendish) Flour in the Formulation of Healthier Chorizo

The purpose of this work was to obtain chorizos by partially fat replacing with banana flour (whole or peeled). These chorizos were formulated with 3% pork fat and 24% whole banana flour (BC) or banana peel flour (BPC). A third formulation of chorizo with 15% pork fat and 12% wheat flour (WC) was al...

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Detalles Bibliográficos
Autores principales: Salazar, Diego, Arancibia, Mirari, Raza, Karen, López-Caballero, María Elvira, Montero, Maria Pilar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8304934/
https://www.ncbi.nlm.nih.gov/pubmed/34206889
http://dx.doi.org/10.3390/foods10071486

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8304934/
https://www.ncbi.nlm.nih.gov/pubmed/34206889
http://dx.doi.org/10.3390/foods10071486

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