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The influence of fat substitution with κ-carrageenan, konjac, and tragacanth on the textural properties of low-fat sausage
Atashkar, Mehdi, Hojjatoleslamy, Mohammad, Sedaghat Boroujeni, LeilaLanguage:
english
Journal:
Food Science & Nutrition
DOI:
10.1002/fsn3.620
Date:
April, 2018
File:
PDF, 411 KB
english, 2018