Effect of dehydrated nopal (Opuntia spp) powder on the physicochemical, textural, and sensory properties of Vienna sausages

Effect of dehydrated nopal (Opuntia spp) powder on the physicochemical, textural, and sensory properties of Vienna sausages

Nopal cladodes (Opuntia spp) contain dietary fiber, a key ingredient in functional foods formulation, whose commercial presentation in dehydrated powder, make it suitable for food processing. In this study, physicochemical and textural changes in meat batters of Vienna sausages added with 0 % (TNOP0...

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Dades bibliogràfiques
Autors principals:	Diego-Zarate, Lizbeth Malleli, Méndez-Zamora, Gerardo, Rivera-De Alba, Jocelyn Abigail, Flores-Girón, Emmanuel
Format:	Online
Idioma:	spa
Publicat:	Universidad de Sonora 2021
Accés en línia:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1377
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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