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...
Guardado en:
| Autores principales: | , , , |
|---|---|
| Format: | Online |
| Sprog: | spa |
| Udgivet: |
Universidad de Sonora
2021
|
| Online adgang: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1377 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|
Vær først til at give en kommentarø!
