Replacing of pea and lentil seedflour in chicken sausage and investigation of physicochemical and sensorial properties of this product
Considering the importance of meat products in human dietary in modern sophisticated society, fortification of these products as much as possible amounts can play an effective role in the improvement of consumers’ health. In the present study, chickpea and lentil seedflour were substituted with whea...
| الحاوية / القاعدة: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
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| المؤلفون الرئيسيون: | , , |
| التنسيق: | مقال |
| اللغة: | الفارسية |
| منشور في: |
Research Institute of Food Science and Technology
2016-01-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://journals.rifst.ac.ir/article_68078_ff7962beee23fd2a7966a86b2f593c2f.pdf |