Influence of the Fiber From Agro-Industrial Co-Products as Functional Food Ingredient on the Acceptance, Neophobia and Sensory Characteristics of Cooked Sausages
Journal of Food Science and Technology - India
doi 10.1007/s13197-016-2473-8
Full Text
Open PDFAbstract
Available in full text
Categories
Date
January 28, 2017
Authors
Publisher
Springer Science and Business Media LLC