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Publications by Maria Teresa Bertoldo Pacheco
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
Food Science and Technology
Biotechnology
Food Science
Roasting Soybeans in a Microwave for Manufacturing Chocolate Dragées
Ciencia Rural
Animal Science
Zoology
Agronomy
Veterinary
Crop Science
Related publications
Physicochemical and Sensory Characteristics of Reduced Fat-Low Sugar Chinese Pork Sausage as Produced by Chitooligosaccharide Using Commercial Pectinase Hydrolysis
International Journal of Food Properties
Food Science
Influence of Muscle Fiber Type Composition on Early Fat Accumulation Under High-Fat Diet Challenge
PLoS ONE
Multidisciplinary
Effect of Fiber on Protein, Fat and Calcium Digestibilities and Fecal Cholesterol Excretion.
Journal of Nutritional Science and Vitaminology
Medicine
Nutrition
Dietetics
Effect of the Addition of Inulin on the Nutritional, Physical and Sensory Parameters of Bread
Brazilian Journal of Pharmaceutical Sciences
Toxicology
Pharmaceutics
Pharmacology
Addition of Essential Oils and Inulin for Production of Reduced Salt and Fat Ham
Australian Journal of Crop Science
Plant Science
Agronomy
Crop Science
Effects of Tomato Powder or Soy Fiber Addition and Fat Content on Physicochemical Properties of Hot Dogs
Chemical, Color, Texture and Sensory Properties of Čajna Kobasica, a Dry Fermented Sausage
Quality of Life (Banja Luka) - APEIRON
The Effect of Sex, Carcass Mass, Back Fat Thickness and Lean Meat Content on Pork Ham and Loin Characteristics
Archiv für Tierzucht/Archives Animal Breeding
Genetics
Food Animals
Crop Science
Animal Science
Plant Science
Zoology
Agronomy
Effect of Fat and Sugar on Sensory Quality of Shrikhand
RESEARCH JOURNAL OF ANIMAL HUSBANDRY AND DAIRY SCIENCE
