Effect of inulin on the textural and sensory properties of mortadella, a Spanish cooked meat product

  1. García, M.L.
  2. Cáceres, E.
  3. Selgas, M.D.
Journal:
International Journal of Food Science and Technology

ISSN: 0950-5423,  1365-2621

Year of publication: 2006

Volume: 41

Issue: 10

Pages: 1207-1215

Type: Article

DOI: 10.1111/J.1365-2621.2006.01186.X GOOGLE SCHOLAR
Data source: Scopus