Fat-Reduced Sausage Supplemented with Germinated Mung Beans: Physicochemical Properties and Sensory Acceptance
The aim of this study was to evaluate the effects of germinated mung beans addition as a fat replacer in sausages on their physico-chemical quality and sensorial acceptance. Germinated mung bean powder was used to replace fat at different levels: 0 %, 25 %, 50 %, 75 %, and 100 %. The sausages were a...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2023-12-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/14210 |