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...
Enregistré dans:
| Auteurs principaux: | , , , |
|---|---|
| Format: | Online |
| Langue: | spa |
| Publié: |
Universidad de Sonora
2021
|
| Accès en ligne: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1377 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|
