Functional and sensory effects of fibre-rich ingredients on breakfast fresh sausages manufacture

Food Science and Technology International

Volumn 11, Issue 2, 2005, Pages 89-97

  Aleson Carbonell, L ^a   Fernandez Lopez J ^a   Perez Alvarez J A ^a   Kuri, V ^b  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

^b UNIVERSITY OF PLYMOUTH   (United Kingdom)

Author keywords

Citrus fibre; Fresh sausages; Oat; Rusk

Indexed keywords

ANTIOXIDANTS; COMPOSITION; HEALTH; MIXTURES; MOISTURE; POLYAMIDES; POLYSACCHARIDES; PROTEINS;

CITRUS FIBRE; FRESH SAUSAGES; OATS; RUSK;

FOOD PRODUCTS;

CITRUS; CITRUS LIMON; TRITICUM AESTIVUM;

EID: 20544455329     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/1082013205052003     Document Type: Article

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