Cactus pear peel flour as a fiber source and its effect on physicochemical and sensory characteristics of low fat-sodium reduced-sausages
Due to the higher fiber content of fiber and antioxidant compounds cactus pear peel can be employed as a functional ingredient in meat products. The aim of this work was to study the effect of cactus pear peel flour as fiber source in the physicochemical and sensory characteristics of low fat sodium...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Autonoma Metropolitana
2015-12-01
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| Series: | Nacameh |
| Subjects: | |
| Online Access: | http://cbs.izt.uam.mx/nacameh/v9n2/Nacameh_v9n2_054_Ocampo_etal.pdf |