Influence of Underutilized Unripe Banana (<i>Cavendish</i>) Flour in the Formulation of Healthier <i>Chorizo</i>
The purpose of this work was to obtain chorizos by partially fat replacing with banana flour (whole or peeled). These <i>chorizos</i> were formulated with 3% pork fat and 24% whole banana flour (BC) or banana peel flour (BPC). A third formulation of chorizo with 15% pork fat and 12% whea...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-06-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/7/1486 |