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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Библиографические подробности
Главные авторы:	Diego-Zarate, Lizbeth Malleli, Méndez-Zamora, Gerardo, Rivera-De Alba, Jocelyn Abigail, Flores-Girón, Emmanuel
Формат:	Online
Язык:	spa
Опубликовано:	Universidad de Sonora 2021
Online-ссылка:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1377
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