Inulin as a fat-reduction ingredient in pork and chicken meatballs: its effects on physicochemical characteristics and consumer perceptions
L Montoya, N Quintero, S Ortiz, J Lopera, P Millán… - Foods, 2022 - mdpi.com
Fat reduction in meat products represents a technological challenge, as it affects the
physicochemical and sensory properties of foods. The objective of the present investigation …
physicochemical and sensory properties of foods. The objective of the present investigation …