Vegetable-based frankfurter sausage production by different emulsion gels and assessment of physical-chemical, microbiological and nutritional properties
The present work aimed to evaluate emulsion gels from plant sources and their application in frankfurter-type sausages by determining the nutritional, physical-chemical, and microbiological properties of the formulations. Emulsifying capacity and emulsion stability were evaluated with canola oil, wa...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23001764 |