Innovative application of inulin-gel suspension in poultry sausages: Technological impact and nutritional enhancement
Consumer demand for healthier foods has led the industry to look for alternatives to reduce high-fat levels. Dietary fibers such as inulin have emerged as promising substitutes for fat, increasing nutritional value and reducing fat absorption. The aim of this research was to formulate chicken cooked...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute for Animal Husbandry, Belgrade
2023-01-01
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| Series: | Biotechnology in Animal Husbandry |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1450-9156/2023/1450-91562302183P.pdf |