Effect of inulin on the textural and sensory properties of mortadella, a Spanish cooked meat product

International Journal of Food Science and Technology

Volumn 41, Issue 10, 2006, Pages 1207-1215

  García, Maria Luisa ^a   Cáceres, Ester ^a   Selgas, Maria Dolores ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Cooked sausages; Inulin; Sensory properties; Textural properties

Indexed keywords

EID: 33750740185     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01186.x     Document Type: Article

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