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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Xehetasun bibliografikoak
Egile Nagusiak:	Diego-Zarate, Lizbeth Malleli, Méndez-Zamora, Gerardo, Rivera-De Alba, Jocelyn Abigail, Flores-Girón, Emmanuel
Formatua:	Online
Hizkuntza:	spa
Argitaratua:	Universidad de Sonora 2021
Sarrera elektronikoa:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1377
Etiketak:	Etiketa erantsi Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

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