Partial substitution of fat with rye bran fibre in Frankfurter sausages – Bridging technological and sensory attributes through inclusion of collagenous protein
| Autor: | Hjelm, Line, Mielby, Line Ahm, Gregersen, Sandra, Eggers, Nina, Bertram, Hanne Christine |
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| Zdroj: | In LWT March 2019 101:607-617 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect