Substituting fat with soy in low-salt dry fermented sausages
This paper investigates whether the partial substitution of fat with soy flakes and the partial substitution of common salt with two commercial blends (Aranca salt™ and Novosal salt™) affected the final dry matter, proximate composition, peroxide index, malondialdehyde values and lactic acid bacteri...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021-03-01
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| Series: | NFS Journal |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352364620300262 |