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Development of low-fat sausages using basil seed gum ( Ocimum bacilicum L.) and gelatin as a fat replacer
Lee, Chang Hoon, Chin, Koo BokVolume:
52
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.13328
Date:
March, 2017
File:
PDF, 497 KB
english, 2017