%0 Journal Article
%T Dietetic fiber addition effect on Vienna type sausages
%A Claudia E. V¨¢squez Villalobos
%A Sergio Soto Simental
%A Luz H. Villalobos Delgado
%J Nacameh
%D 2010
%I Universidad Autonoma Metropolitana
%X Incorporation of two types of dietetic fiber (inulin and oligofructose) on fat reduced sausages was studied. Fat percent was reduced (30 to 15%). Shear stress was not affected by the incorporation of the dietetic fiber. Maximum shear force values were lower with inulin than with oligofructosacarides as fat replacer.
%K Inulin
%K Oligofructose
%K sausages
%U http://cbs.izt.uam.mx/nacameh/v4n2/Nacameh_v4n2_037VasquezVillalobos_etal.pdf