Influence of the fiber from agro-industrial co-products as functional food ingredient on the acceptance, neophobia and sensory characteristics of cooked sausages
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DOI: 10.1007/s13197-016-2473-8
Abstract: AbstractThe sensory analysis of new products is essential for subsequent acceptance by consumers, moreover in the functional food market. The acceptance and food neophobia of cooked sausages formulated with cactus pear fiber or pineapple pear… read more here.
Keywords: cooked sausages; acceptance neophobia; ingredient; functional food ... See more keywords