Performance of reduced fat-reduced salt fermented sausage with added microcrystalline cellulose, resistant starch and oat fiber using the simplex design
João Marcos dos Santos, Eduardo Oliveira Ignácio, Camila Vespúcio Bis-Souza, Andrea Carla da Silva Barretto
Topics & Concepts
Food scienceMicrocrystalline celluloseChewinessChemistryFermentationDietary fiberLactic acidStarchFiberResistant starchCelluloseBiochemistryBiologyBacteriaOrganic chemistryGeneticsMeat and Animal Product QualityAnimal Nutrition and PhysiologyNanocomposite Films for Food Packaging