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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Bibliografski detalji
Glavni autori:	Diego-Zarate, Lizbeth Malleli, Méndez-Zamora, Gerardo, Rivera-De Alba, Jocelyn Abigail, Flores-Girón, Emmanuel
Format:	Online
Jezik:	spa
Izdano:	Universidad de Sonora 2021
Online pristup:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1377
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!

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