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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2021
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| Materias: | |
| 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 |