Autor:	Mehak Jandyal, O. P. Malav, Nitin Mehta, Rajesh V. Wagh
Rok vydání:	2022
Zdroj:	Journal of Meat Science. 17:1-7
ISSN:	2581-6616 0975-5209
DOI:	10.48165/jms.2022.1701
Popis:	Sausages were developed by replacing lean meat with oat bran (OB) at 3%, 6%, and 9% levels. pH, cooking yield, instrumental textural profile and sensory properties of treated sausages were evaluated. Different levels of dietary fiber source with very good sensory acceptability were compared with control. Overall acceptability of 6 per cent fibre (oat bran) incorporated sausages were comparable with control. The moisture level of all treatment sausages dropped significantly (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::dcc99845a9e45d7a3b4ce3ba199acfc3 https://doi.org/10.48165/jms.2022.1701 Zobrazit plný text záznamu