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Lotus (Nelumbo nucifera) Rhizome as an Antioxidant Dietary Fiber in Cooked Sausage: Effects on Physicochemical and Sensory Characteristics.
Ham, Youn-Kyung; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Shin, Dong-Jin; Kim, Kyung-Il; Lee, Hye-Jin; Kim, Na-Rae; Kim, Cheon-Jei.
Afiliação
  • Ham YK; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
  • Hwang KE; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
  • Song DH; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
  • Kim YJ; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
  • Shin DJ; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
  • Kim KI; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
  • Lee HJ; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
  • Kim NR; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
  • Kim CJ; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Korean J Food Sci Anim Resour ; 37(2): 219-227, 2017.
Article em En | MEDLINE | ID: mdl-28515646
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Korean J Food Sci Anim Resour Ano de publicação: 2017 Tipo de documento: Article País de publicação:
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Korean J Food Sci Anim Resour Ano de publicação: 2017 Tipo de documento: Article País de publicação: