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Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions
Fat reduction in meat products represents a technological challenge, as it affects the physicochemical and sensory properties of foods. The objective of the present investigation was to develop reduced-fat pork and chicken meatballs. In the initial stage, a survey was performed on 387 individuals, i...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9032291/ https://www.ncbi.nlm.nih.gov/pubmed/35454653 http://dx.doi.org/10.3390/foods11081066 |