Effects of wheat fiber, oat fiber, and inulin on sensory and physico-chemical properties of Chinese-style sausages

Asian-Australasian Journal of Animal Sciences

Volumn 24, Issue 6, 2011, Pages 875-880

  Huang, S C ^a   Tsai, Y F ^a   Chen, C M ^a  

^a FOOD INDUSTRY RESEARCH AND DEVELOPMENT INSTITUTE   (Taiwan)

Author keywords

Chinese style sausages; Inulin; Oat fiber; Wheat fiber

Indexed keywords

TRITICUM AESTIVUM;

EID: 79960276656     PISSN: 10112367     EISSN: None     Source Type: Journal    
DOI: 10.5713/ajas.2011.10317     Document Type: Article

References (23)

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