Effects of konjac gel with vegetable powders as fat replacers in frankfurter-type sausage
Objective The purpose of this study was to investigate whether addition of konjac gel with three different vegetable powders can increase quality of low-fat frankfurter-type sausage. Methods Low-fat frankfurter-type sausages were manufactured with formulations containing konjac gel and three vegetab...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Asian-Australasian Association of Animal Production Societies
2019-08-01
|
| Series: | Asian-Australasian Journal of Animal Sciences |
| Subjects: | |
| Online Access: | http://www.ajas.info/upload/pdf/ajas-18-0781.pdf |