Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach
- 30 April 2008
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 78 (4), 406-413
- https://doi.org/10.1016/j.meatsci.2007.07.003
Abstract
No abstract availableKeywords
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