Eim, Valeria S.; García Pérez, José Vicente; Roselló, Carmen; Femenia, Antoni; Simal, Susana(Taylor & Francis, 2012)
[EN] The formulation of a dry fermented sausage has been modified by the addition of carrot dietary fiber (CDF; 3, 6, 9, and 12% [w/w]), and the influence of this change on the drying curves and food microstructure has ...