Mogucnost primene brasna pasulja pri izradi barenih kobasica.
1990
Popovic M. | Kelemen Masic Dj. | Popov Raljic J. | Tojagic S. | Skendzic M.
The result obtained indicate that with the addition of a certain amount (30% or 50%) of bean flour to the protein mixture, at standard addition of 2% mixture to the mass of sausage filling, the investigated quality properties of the cooked sausages do not significantly change.
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