Effects of added cereal fibers on the quality characteristics of black pudding prepared with duck blood

We investigated the physicochemical and rheological properties of black pudding prepared with duck blood using various combinations of cereal fiber sources: oat, buckwheat, quinoa, amaranth, and sorghum. The processing yield of black pudding made with duck blood and the cereals was higher than that...

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Detalles Bibliográficos
Autores principales: Cha, Ji Yoon, Lee, Min Hyeock, Yong, Hae In, Kim, Tae-Kyung, Choi, Hyun-Jin, Kim, Mi-Ran, Choi, Yun-Sang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
PROCESSING AND PRODUCT
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8804188/
https://www.ncbi.nlm.nih.gov/pubmed/35101684
http://dx.doi.org/10.1016/j.psj.2021.101694

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8804188/
https://www.ncbi.nlm.nih.gov/pubmed/35101684
http://dx.doi.org/10.1016/j.psj.2021.101694

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