Open AccessEffect of Pork Back Fat Replacement with Inulin Gel and Oat Bran Flour on the Physicochemical and Sensory Evaluation of a Leberkäse Meat Product
Author(s) -
Maria Momchilova,
Dilyana Gradinarska,
Gábor Zsivánovits,
Dinko Yordanov
Publication year - 2022
Publication title -
letters in applied nanobioscience
Language(s) - English
Resource type - Journals
ISSN - 2284-6808
DOI - 10.33263/lianbs124.116
Subject(s) - inulin , food science , bran , chemistry , fat substitute , wheat flour , raw material , organic chemistry
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