A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11233886
Abstract: Semi-smoked sausages were made with 5%, 10%, 15%, 20%, and 25% replacement of horsemeat by emulsion gel made with offal broth (stomach, kidney, liver, heart, brain, and a miscellaneous trimmings of a horse), pumpkin flour,… read more here.
Keywords: semi smoked; smoked sausages; gel; emulsion gel ... See more keywords