Formulating Reduced-fat Sausages with Quinoa or Teff Flours: Effects on Emulsion Characteristics and Product Quality.

Öztürk-Kerimoglu, Burcu; Kavusan, Hülya Serpil; Tabak, Damla; Serdaroglu, Meltem

Öztürk-Kerimoglu, Burcu; Kavusan, Hülya Serpil; Tabak, Damla; Serdaroglu, Meltem.

Afiliação

Öztürk-Kerimoglu B; Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, Izmir, Turkey.
Kavusan HS; Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, Izmir, Turkey.
Tabak D; Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, Izmir, Turkey.
Serdaroglu M; Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, Izmir, Turkey.

Food Sci Anim Resour ; 40(5): 710-721, 2020 Sep.

Article em En | MEDLINE | ID: mdl-32968724

Palavras-chave

emulsified sausage; fiber source ingredients; quinoa; reduced-fat meat products; teff

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Sci Anim Resour Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Turquia

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