PubAg

Main content area

MLA

Díaz-Vela, Juan, et al. "Influence of the Fiber From Agro-industrial Co-products As Functional Food Ingredient On the Acceptance, Neophobia and Sensory Characteristics of Cooked Sausages." Journal of food science and technology, v. 54,.2 pp. 379-385. doi: 10.1007/s13197-016-2473-8

APA

Díaz-Vela, J., Totosaus, A., Escalona-Buendía, H. B, & Pérez-Chabela, M. Lourdes. (2017). Influence of the fiber from agro-industrial co-products as functional food ingredient on the acceptance, neophobia and sensory characteristics of cooked sausages. Journal of food science and technology, 54, 379-385. doi: 10.1007/s13197-016-2473-8

Chicago

Díaz-Vela, Juan, Alfonso Totosaus, Héctor B Escalona-Buendía, and M. Lourdes Pérez-Chabela. "Influence of the fiber from agro-industrial co-products as functional food ingredient on the acceptance, neophobia and sensory characteristics of cooked sausages" Journal of food science and technology 54, no. 2 (2017): 379-385. doi: 10.1007/s13197-016-2473-8