Cacao pod husk flour as an ingredient for reformulating frankfurters: Effects on quality properties
The cocoa pod husk is considered a source of dietary fiber with a high content of watersoluble pectins, bioactive compounds which should be viewed as a by-product with the potential to be incorporated into food. This study aimed to investigate the effect of adding different cocoa pod husk flour (CPH...
- Autores:
-
Delgado-Ospina, Johannes
- Tipo de recurso:
- Fecha de publicación:
- 2021
- Institución:
- Universidad del Atlántico
- Repositorio:
- Repositorio Uniatlantico
- Idioma:
- eng
- OAI Identifier:
- oai:repositorio.uniatlantico.edu.co:20.500.12834/1151
- Acceso en línea:
- https://hdl.handle.net/20.500.12834/1151
- Palabra clave:
- by-product; co-product; dietary fibers; functional foods; meat products; cacao pod husk flour
- Rights
- openAccess
- License
- http://creativecommons.org/licenses/by-nc/4.0/