Utilization of brewer’s spent grain and mushrooms in fortification of smoked sausages
Abstract The aim of this study was to obtain alternative types of smoked sausage by using some vegetable raw materials rich in protein. To this end, smoked sausages with brewer’s spent grain [1.5, 3, and 6% w/w], smoked sausages with mushrooms [10, 17, and 30% w/w], and smoked sausages with mixtures...
Main Authors: | Melinda NAGY, Cristina Anamaria SEMENIUC, Sonia Ancuţa SOCACI, Carmen Rodica POP, Ancuţa Mihaela ROTAR, Claudiu Dan SĂLĂGEAN, Maria TOFANĂ |
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Format: | Article |
Language: | English |
Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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Series: | Food Science and Technology |
Subjects: | |
Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016005033104&lng=en&tlng=en |
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