Performance of reduced fat-reduced salt fermented sausage with added microcrystalline cellulose, resistant starch and oat fiber using the simplex design

Publication date: Available online 6 January 2021Source: Meat ScienceAuthor(s): João Marcos dos Santos, Eduardo Oliveira Ignácio, Camila Vespúcio Bis-Souza, Andrea Carla da Silva Barretto
Source: Meat Science - Category: Food Science Source Type: research