Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach.

Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach.

Item
http://www.wikidata.org/entity/Q39290729
Effects of dietary fibers with high water-binding capacity and swelling capacity on gastrointestinal functions, food intake and body weight in male ratsEffect of zeolite (clinoptilolite) as feed additive in Tunisian broilers on the total flora, meat texture and the production of omega 3 polyunsaturated fatty acid.Effects of Glasswort (Salicornia herbacea L.) Hydrates on Quality Characteristics of Reduced-salt, Reduced-fat FrankfurtersEffect of Chicory Fiber and Smoking on Quality Characteristics of Restructured SausagesInvestigation of the Effects of Inulin and β-Glucan on the Physical and Sensory Properties of Low-Fat Beef Burgers Containing Vegetable Oils: Optimisation of the Formulation Using D-Optimal Mixture DesignSubstitution of saturated fat in processed meat products: a review.Development and quality assessment of carrageenan incorporated low fat chevon patties.Application of guar-xanthan gum mixture as a partial fat replacer in meat emulsionsImpacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage.The influence of fat substitution with κ-carrageenan, konjac, and tragacanth on the textural properties of low-fat sausage.
P2860

Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach.

Item
http://www.wikidata.org/entity/Q39290729
description
2007 nî lūn-bûn
@nan
2007年の論文
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2007年論文
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2007年論文
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2007年論文
@zh-hk
2007年論文
@zh-mo
2007年論文
@zh-tw
2007年论文
@wuu
2007年论文
@zh
2007年论文
@zh-cn
name
Low-fat sodium-reduced sausage ...... by a mixture design approach.
@en
Low-fat sodium-reduced sausage ...... by a mixture design approach.
@nl
type
label
Low-fat sodium-reduced sausage ...... by a mixture design approach.
@en
Low-fat sodium-reduced sausage ...... by a mixture design approach.
@nl
prefLabel
Low-fat sodium-reduced sausage ...... by a mixture design approach.
@en
Low-fat sodium-reduced sausage ...... by a mixture design approach.
@nl
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Low-fat sodium-reduced sausage ...... n by a mixture design approach
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P2093
P304
P31
P356
10.1016/J.MEATSCI.2007.07.003
P433
P478
P50
P577
P698