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SCOPUS
학술저널
Quality Characteristics and Sensory Properties of Reduced-fat Emulsion Sausages with Brown Rice Fiber
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제31권 제4호
- : SCOPUS, SCIE, KCI등재
- 2011.08
- 521 - 529 (9 pages)
We evaluated the effects of dietary fiber extracted from brown rice on the quality of reduced-fat emulsion sausage. Reduced-fat emulsion sausage was supplemented with brown rice fiber at levels of 0, 1, 2, 3, and 6%. Adding different levels of brown rice fiber affected the proximate composition of the reduced-fat emulsion sausages (p