机译:膳食纤维是否可以提高技术特征和感官验收的低脂肪意大利型萨拉米香肠?
UNESP Sao Paulo State Univ Dept Food Technol &
Engn Meat &
Meat Prod Lab St Cristovao Colombo 2265 BR-15054000 Sao Jose Do Rio Preto SP Brazil;
Univ Estadual Campinas Sch Food Engn Dept Food Technol UNICAMP St Monteiro Lobato 80 BR-13083862 Campinas SP Brazil;
Univ Estadual Campinas Sch Food Engn Dept Food Technol UNICAMP St Monteiro Lobato 80 BR-13083862 Campinas SP Brazil;
Univ Estadual Campinas Sch Food Engn Dept Food Technol UNICAMP St Monteiro Lobato 80 BR-13083862 Campinas SP Brazil;
UNESP Sao Paulo State Univ Dept Food Technol &
Engn Milk &
Dairy Prod Lab St Cristovao Colombo 2265 BR-15054000 Sao Jose Do Rio Preto SP Brazil;
UNESP Sao Paulo State Univ Dept Food Technol &
Engn Meat &
Meat Prod Lab St Cristovao Colombo 2265 BR-15054000 Sao Jose Do Rio Preto SP Brazil;
Fat substitute; Inulin; Fructooligosaccharides; alpha-Cyclodextrin; Improved redness; Fermented sausage;
机译:膳食纤维是否可以提高技术特征和感官验收的低脂肪意大利型萨拉米香肠?
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:精氨酸和组氨酸的应用,以改善以高氯化钾含量生产的低脂和低钠波隆纳型香肠的技术和感官特性
机译:干腌肉的气味活性化合物:意大利型萨拉米西和帕尔马火腿
机译:全谷物和膳食纤维:全谷物食品的接受程度以及全谷物和膳食纤维特性对食物摄入和饱腹感的影响
机译:膳食纤维是否可以提高技术特征和感官验收的低脂肪意大利型萨拉米香肠?
机译:低脂肪巴西熟的香肠 - Paio - 添加燕麦纤维和菊粉作为脂肪替代品:对技术性质和感官验收的影响