Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Ophélie Godard"'
Publikováno v:
Meat Science. 96:423-428
Rye bran was added to frankfurter-type sausages and meatballs with the aim of producing low-fat products with increased dietary fibre content. The addition of untreated rye bran to sausages was detrimental, causing a substantial increase in frying lo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a0e227a6f7cbe929a9154fc660a5cee
https://doi.org/10.1016/j.meatsci.2013.08.020
https://doi.org/10.1016/j.meatsci.2013.08.020
Publikováno v:
Meat science. 96(1)
Rye bran, oat bran and barley fibre have been compared as additives in low-fat sausages and meatballs. The water/protein ratio and starch content were constant to allow direct comparisons. Oat bran was the best alternative in low-fat sausages due to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::111d29acf400c322fc24ee1d551d1d17
https://pubmed.ncbi.nlm.nih.gov/24008058
https://pubmed.ncbi.nlm.nih.gov/24008058