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...
Gardado en:
| Autores principales: | , , , |
|---|---|
| Formato: | Online |
| Idioma: | spa |
| Publicado: |
Universidad de Sonora
2021
|
| Acceso en liña: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1377 |
| Etiquetas: |
Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|
