Effect of adding inulin as a partial substitute for corn oil on the physicochemical and microbiological characteristics during processing of dry‐fermented chicken sausage
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DOI: 10.1111/jfpp.13166
Abstract: The effect of adding inulin (7%) as partial substitute for corn oil on the physicochemical and microbiological characteristics during the processing of dry-fermented chicken sausages was evaluated. Fat reduction resulted in products with higher titratable… read more here.
Keywords: fermented chicken; dry fermented; partial substitute; substitute corn ... See more keywords