Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber
| Publication | Article in Food Science and Technology, published March 2015 |
|---|---|
| Authors | Andrea Carla da Silva Barretto, Maria Teresa Bertoldo Pacheco, Marise Aparecida Rodrigues Pollonio |
This is the public page for a publication record in Dimensions, a free research insights platform that brings together information about funding, scholarly outputs, policy, patents and grants.
Loading metrics…