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机译:含有菊粉和柑桔纤维作为脂肪替代品的低脂猪肉里昂式和肝肠的感官特性变化和消费者接受度
Hamburg University of Applied Sciences, Faculty of Life Sciences, Department of Nutrition and Home Economics, Lohbruegger Kirchstrasse 65,21033 Hamburg, Germany;
Hamburg University of Applied Sciences, Faculty of Life Sciences, Department of Nutrition and Home Economics, Lohbruegger Kirchstrasse 65,21033 Hamburg, Germany;
Herbafood Ingredients GmbH, Phoebener Chaussee 12, 14542 Werder/Havel, Germany;
Hamburg University of Applied Sciences, Faculty of Life Sciences, Department of Nutrition and Home Economics, Lohbruegger Kirchstrasse 65,21033 Hamburg, Germany;
University of Hohenheim, Institute of Food Science and Biotechnology, Department of Dairy Science and Technology, Garbenstrasse 21, 70599, Stuttgart, Germany;
Hamburg University of Applied Sciences, Faculty of Life Sciences, Department of Nutrition and Home Economics, Lohbruegger Kirchstrasse 65,21033 Hamburg, Germany;
Cooked sausages; Fat reduction; Dietary fiber; Sensory evaluation; Consumer acceptance;
机译:小麦纤维和部分猪肉背脂肪对含菊粉和燕麦纤维的低脂博洛尼亚香肠化学成分,纹理和感官特性的影响
机译:巴西低脂熟香肠Paio –添加燕麦纤维和菊粉作为脂肪替代品:影响技术性能和感官接受度
机译:用从麦格理酒糟中提取的膳食纤维代替猪背脂肪的低脂法兰克福香肠的理化特性和感官特性
机译:菊粉作为益生元纤维对标准和低脂猪肉早餐香肠的感官和技术特性的影响
机译:在低脂香肠小馅饼和香肠碎中使用脂肪替代品。
机译:啤酒废谷物膳食纤维替代猪背脂肪对减脂鸡肉肠品质特性的影响
机译:添加小麦纤维和部分猪背脂肪对含菊粉和燕麦纤维的低脂博洛尼亚香肠化学成分,质地和感官特性的影响