Open AccessEffect of lyophilized porcine plasma and Zaragoza bean (Phaseolus vulgaris) flour on the technological and sensory quality parameters of frankfurter-type sausages
Author(s) -
Piedad Margarita Montero Castillo,
Raúl J. Martelo,
Katherine Paternina-Sierra
Publication year - 2022
Publication title -
ciencia y tecnología agropecuaria
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.17
H-Index - 5
eISSN - 2500-5308
pISSN - 0122-8706
DOI - 10.21930/rcta.vol23_num2_art:2293
Subject(s) - food science , phaseolus , chemistry , factorial experiment , composition (language) , wheat flour , moisture , water content , water activity , mathematics , agronomy , biology , linguistics , statistics , philosophy , organic chemistry , geotechnical engineering , engineering