Výsledky vyhledávání - "Raúl Ocampo-Olalde"

Cactus pear peel flour as a fiber source and its effect on physicochemical and sensory characteristics of low fat-sodium reduced-sausages

Autor: José Ángel Gutiérrez-Pabello, Raúl Ocampo-Olalde, Enrique J. Delgado-Suárez

Publikováno v: Nacameh, Vol 9, Iss 2, Pp 54-65 (2015)

Due to the higher fiber content of fiber and antioxidant compounds cactus pear peel can be employed as a functional ingredient in meat products. The aim of this work was to study the effect of cactus pear peel flour as fiber source in the physicochem

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c71a71f506228ea0fff63f6b5f4cdc5
https://doi.org/10.24275/uam/izt/dcbs/nacameh/2015v9n2/ocampo

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