Partial substitution of fat with rye bran fibre in Frankfurter sausages – Bridging technological and sensory attributes through inclusion of collagenous protein - Concepedia

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Partial substitution of fat with rye bran fibre in Frankfurter sausages – Bridging technological and sensory attributes through inclusion of collagenous protein

45

Citations

25

References

2018

Year

Line Hjelm, Line Ahm Mielby, Sandra Beyer Gregersen, Nina Eggers, Hanne Christine Bertram

Food ChemistryHealth SciencesAnimal NutritionFood StructureFood EngineeringCollagenous ProteinMeat QualityFood QualityFood TechnologyRye Bran FibrePartial Substitution

References

	Year	Citations

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