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Banana Pseudo-Stem Increases the Water-Holding Capacity of Minced Pork Batter and the Oxidative Stability of Pork Patties
Banana pseudo-stem (BPS), which is rich in fibre and polyphenols, is a potential functional ingredient for the food industry. In this study, BPS was added at concentrations of 1.5, 3.0, and 4.5 g/kg to a minced pork batter to evaluate its performance as a filler and to pork burger patties to evaluat...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8471179/ https://www.ncbi.nlm.nih.gov/pubmed/34574283 http://dx.doi.org/10.3390/foods10092173 |