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  1. 1
    Effect of Inulin Addition on Physicochemical, Microbiological, Textural, and Sensorial Characteristics of Fermented Butifarra with Lactobacillus sakei

    Effect of Inulin Addition on Physicochemical, Microbiological, Textural, and Sensorial Characteristics of Fermented Butifarra with Lactobacillus sakei von Montero Castillo, Piedad Margarita, Morelos Martelo, Verónica, Gómez Acevedo, Katiuska, Ligardo, Yesid Alejandro Marrugo, Acevedo-Correa, Diofanor

    Veröffentlicht in Fermentation (Basel)

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    Effect of Inulin Addition on Physicochemical, Microbiological, Textural, and Sensorial Characteristics of Fermented Butifarra with ILactobacillus sakei/I

    Effect of Inulin Addition on Physicochemical, Microbiological, Textural, and Sensorial Characteristics of Fermented Butifarra with ILactobacillus sakei/I von Montero Castillo, Piedad Margarita, Morelos Martelo, Verónica, Gómez Acevedo, Katiuska, Ligardo, Yesid Alejandro Marrugo, Acevedo-Correa, Diofanor

    Veröffentlicht in Fermentation (Basel)

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