Orange peel flour effect on physicochemical, textural and sensory properties of cooked sausages
Orange peel flours as a source of fiber, protein, and flavonoids as antioxidants was added to meat batters in order to improve nutritional quality and physicochemical, textural and sensory properties. Orange peel flour in meat batters improved yield and reduced expressible moisture. Hardness in oran...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Autonoma Metropolitana
2010-06-01
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| Series: | Nacameh |
| Subjects: | |
| Online Access: | http://cbs.izt.uam.mx/nacameh/v4n1/Nacameh_v4n1_023Hernandez&Guemes.pdf |