Effect of Resistant Starch and β-Glucan Combination on Oxidative Stability, Frying Performance, Microbial Count and Shelf Life of Prebiotic Sausage During Refrigerated Storage
This study aims to evaluate the performance of two types of prebiotic sausages formulated with resistant starch (RS) and β-glucan (BG) extract (in ratios of 2.22:1.33 and 2.75:1.88) during frying and chilled storage. The oxidative stability indices and microbial counts were determined. The incorpora...
| Main Authors: | , , , , , , , |
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| 格式: | Article |
| 語言: | English |
| 出版: |
University of Zagreb Faculty of Food Technology and Biotechnology
2017-01-01
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| 叢編: | Food Technology and Biotechnology |
| 主題: | |
| 在線閱讀: | https://hrcak.srce.hr/file/283741 |