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The effects of dietary fibre addition on the quality of common cereal products

✍ Scribed by Foschia, Martina; Peressini, Donatella; Sensidoni, Alessandro; Brennan, Charles Stephen

Book ID
120499659
Publisher
Elsevier Science
Year
2013
Tongue
English
Weight
435 KB
Volume
58
Category
Article
ISSN
0733-5210

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## Abstract **BACKGROUND:** The effects of microbial transglutaminase (MTGase; 5 g kg^βˆ’1^) and dietary fibre (inner pea fibre and chicory root inulin, 20 and 40 g kg^βˆ’1^) on gels from surimi made with Atlantic (__Scomber scombrus__) and chub mackerel (__Scomber japonicus__) were studied with the pu