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Low-fat Brazilian cooked sausage-Paio – with added oat fiber and inulin as a fat substitute: effect on the technological properties and sensory acceptance

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

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Camila Vespúcio Bis SOUZA; Elisa Rafaela Bonadio BELLUCCI; Jose Manuel LORENZO; Andrea Carla da Silva BARRETTO;
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1. Low-fat Brazilian cooked sausage- Paio – with added oat fiber and inulin as a fat substitute: effect on the technological properties and sensory acceptance [J] . Camila Vespúcio Bis?SOUZA, Elisa Rafaela Bonadio?BELLUCCI, Jose Manuel?LORENZO, Food Science and Technology (Campinas) . 2019,第suppla1期

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
2. Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber [J] . Barretto Andrea Carla da Silva, Pacheco Maria Teresa Bertoldo, Pollonio Marise Aparecida Rodrigues, Food Science and Technology (Campinas) . 2015,第1期

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
3. Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami? [J] . Bis-Souza C. V, Ozaki M. M., Vidal V. A. S., Journal of Food Science and Technology . 2020,第3期

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？
4. The effect of inulin as a prebiotic fibre on organoleptic and technological properties of standard and low fat pork breakfast sausages [C] . J. Hayes, M. Auty, P. Allen ICoMST 2011;International conference of meat science and technology . 2012

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
5. The effect of low-fat/high-fiber and normal-fat/high-fiber dietary instruction on body mass index reduction in a population of post-menopausal Hispanic women [D] . Schettino, Maria del Rocio 2001

机译：低脂/高纤维和正常脂肪/高纤维饮食指导对绝经后西班牙裔妇女体重指数降低的影响
6. Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami? [O] . C. V. Bis-Souza, M. M. Ozaki, V. A. S. Vidal, 2020

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？
7. Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber [O] . Silva Barretto, Andrea Carla da [UNESP], Bertoldo Pacheco, Maria Teresa, Rodrigues Pollonio, Marise Aparecida 2015

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

Low-fat Brazilian cooked sausage-Paio – with added oat fiber and inulin as a fat substitute: effect on the technological properties and sensory acceptance

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