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SCOPUS
학술저널
Physicochemical and Sensory Characterization of Korean Blood Sausage with Added Rice Bran Fiber
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제29권 제2호
- : SCOPUS, SCIE, KCI등재
- 2009.03
- 260 - 268 (9 pages)
This study was conducted to determine the effects of added rice bran fiber on the physicochemical and sensory characterization of blood sausage. Blood sausages were supplemented with rice bran fiber at levels of 0% (control), 1%, 2%, and 3%. The moisture, hardness, gumminess, and chewiness of treatments with added rice bran fiber were higher than those of controls (p