EFFECT OF THE INTERACTION BETWEEN CARRAGEENAN, GELLAN GUM AND FLAXSEED GUM ON QUALITY ATTRIBUTES OF STARCH‐FREE EMULSION‐TYPE SAUSAGE
- 9 April 2010
- journal article
- Published by Wiley in Journal of Muscle Foods
- Vol. 21 (2), 255-267
- https://doi.org/10.1111/j.1745-4573.2009.00180.x
Abstract
No abstract availableKeywords
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