Effect of the addition of Zapallo flour and beer in the mortadella type Bologna

Autor: Plinio Abelardo Vargas Zambrano, Fredy Alain Mendoza Rivadeneira, Alexandra Meza Cool, Gibson Jonny Cornejo Dueñas, Alex Alberto Dueñas Rivadeneira, Carlos Alfredo Cedeño Palacios

Publikováno v: RECUS, Vol 4, Iss 2, Pp 63-67 (2019)

Zapallo flour has the ability to sponge the meat mass by incorporating water, facilitating the retention capacity and improving the cohesion of the particles of the different ingredients, frozen beer improves the organoleptic characteristics of meat

Externí odkaz: https://doaj.org/article/f3abc7b69b974da998bab1465117c9bd

Efecto de la adición de harina de Zapallo y cerveza en la mortadela tipo Bologna

Autor: Plinio Abelardo Vargas Zambrano, Fredy Alain Mendoza Rivadeneira, Alexandra Meza Cool, Gibson Jonny Cornejo Dueñas, Alex Alberto Dueñas Rivadeneira, Carlos Alfredo Cedeño Palacios

Publikováno v: BASE-Bielefeld Academic Search Engine
RECUS, Vol 4, Iss 2, Pp 63-67 (2019)
RECUS. Revista Electrónica Cooperación Universidad Sociedad. ISSN 2528-8075; Vol. 4 Núm. 2 (2019): Mayo-Agosto; 63-67

Zapallo flour has the ability to sponge the meat mass by incorporating water, facilitating the retention capacity and improving the cohesion of the particles of the different ingredients, frozen beer improves the organoleptic characteristics of meat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::99ce9108bdf8295e725703765d11d4c0
https://doi.org/10.33936/recus.v4i2.2030