The investigation of the use of dried Morchella conica powder on lipid oxidation, colour, textural and sensory properties of sucuks during fermentation.
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DOI: 10.1556/066.2020.49.3.12
Abstract: The influences of dried Morchella conica powder (MCP) on quality and sensory properties of sucuks were determined. Sucuks were prepared by adding 0% (control), 1.5% MCP, 3% MCP, 0.02% butylated hydroxytoluene (BHT), and sodium nitrate/nitrite… read more here.
Keywords: addition; dried morchella; fermentation; mcp ... See more keywords