Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions

Leidy Marcela Montoya Devia; Natalia Marcela Quintero Pacheco; Stevens Ortiz; Juan Lopera; Patricia Millán; Aída Rodríguez-Stouvenel

doi:10.3390/foods11081066

Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions

Leidy Marcela Montoya Devia, Natalia Marcela Quintero Pacheco, Stevens Ortiz, Juan Lopera, Patricia Millán, Aída Rodríguez-Stouvenel

Producción: Contribución a una revista › Artículo

12 Citas (Scopus)

Idioma original	Indefinido/desconocido
Publicación	Foods
DOI	https://doi.org/10.3390/foods11081066
Estado	Publicada - abr. 2022

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10.3390/foods11081066

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https://www.mdpi.com/2304-8158/11/8/1066

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title = "Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions",

author = "Devia, {Leidy Marcela Montoya} and Pacheco, {Natalia Marcela Quintero} and Stevens Ortiz and Juan Lopera and Patricia Mill{\'a}n and A{\'i}da Rodr{\'i}guez-Stouvenel",

year = "2022",

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doi = "10.3390/foods11081066",

language = "Indefinido/desconocido",

journal = "Foods",

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AU - Devia, Leidy Marcela Montoya

AU - Pacheco, Natalia Marcela Quintero

AU - Ortiz, Stevens

AU - Lopera, Juan

AU - Millán, Patricia

AU - Rodríguez-Stouvenel, Aída

PY - 2022/4

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UR - https://www.mdpi.com/2304-8158/11/8/1066

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DO - 10.3390/foods11081066

M3 - Artículo

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JO - Foods

JF - Foods

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