Open AccessUsing Barley Beta Glucan, Citrus, and Carrot Fibers as a Meat Substitute in Turkey Meat Sausages and Their Effects on Sensory Characteristics and Properties
Author(s) -
Naourez Ktari,
Imen Trabelsi,
Intidhar Bkhairia
Publication year - 2016
Publication title -
journal of food processing and technology
Language(s) - English
Resource type - Journals
ISSN - 2157-7110
DOI - 10.4172/2157-7110.1000620
Subject(s) - food science , beta glucan , sensory system , chemistry , biology , microbiology and biotechnology , glucan , biochemistry , neuroscience