摘要 : In this study, the effects of sugarbeet fiber (SBF) on the quality and dietary fiber content of Turkish type salami have been investigated. Dried and ground sugarbeet fiber was added to emulsions at addition rates of 2, 4 and 6%. ... 展开
作者 | Vural H Ozboy-Ozbas O Javidipour I |
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作者单位 | |
期刊名称 | 《Zuckerindustrie》 |
总页数 | 5 |
语种/中图分类号 | 英语 / TS2 |
关键词 | Sugarbeet fiber Sbf Dietary fiber Salami quality Red wheat bran Dietary fiber Nutritional properties 30-percent fat Meat-products Oat fiber Frankfurters Quality Carrageenan Coarse. |
馆藏号 | N2008EPST0013054 |