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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Autores principales:	Diego-Zarate, Lizbeth Malleli, Méndez-Zamora, Gerardo, Rivera-De Alba, Jocelyn Abigail, Flores-Girón, Emmanuel
格式:	Online
语言:	spa
出版:	Universidad de Sonora 2021
在线阅读:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1377
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