Optimization of prebiotic sausage formulation: Effect of using β-glucan and resistant starch by D-optimal mixture design approach
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: 2014DOI: 10.1016/j.lwt.2014.05.014
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Optimization of prebiotic sausage formulation: Effect of using β-glucan and resistant starch by D-optimal mixture design approach
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| contributor author | Roghayeh Amini Sarteshnizi | |
| contributor author | Hedayat Hosseini | |
| contributor author | Dolly Bondarianzadeh | |
| contributor author | Francisco Jiménez Colmenero | |
| contributor author | Ramin khaksar | |
| date accessioned | 2020-03-11T10:19:35Z | |
| date available | 2020-03-11T10:19:35Z | |
| date issued | 2014 | |
| identifier other | UWyvSpUA2uypp5H4LbHluqiehyHTHIx3wDgkEo4XP8sGmR5cMW.pdf | |
| identifier uri | http://libsearch.um.ac.ir:80/fum/handle/fum/498077?locale-attribute=en | |
| format | general | |
| language | English | |
| title | Optimization of prebiotic sausage formulation: Effect of using β-glucan and resistant starch by D-optimal mixture design approach | |
| type | Journal Paper | |
| contenttype | Fulltext | |
| contenttype | Fulltext | |
| identifier padid | 4138593 | |
| identifier doi | 10.1016/j.lwt.2014.05.014 | |
| journal title | LWT - Food Science and Technology | |
| coverage | Academic | |
| filesize | 544021 | |
| citations | 9 |