Kemerovo, Kemerovo, Russian Federation
Purpose: consideration of up-to-date information on the use of dietary fibers in the formulations of fortified meat products, as well as their influence on the technological properties of meat
meat products; biological value; dietary fiber; soluble fiber
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2. Berizi, E., Shekarforoush, S.S., Mohammadinezhad, S., Hosseinzadeh, S. & Farahnaki, A. 2017. The use of inulin as fat replacer and its effect on texture and sensory properties of emulsion type sausages. Iran Journal of Veterinary Research 18(4), 253–257.
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