Enhancing quality characteristics of salami sausages formulated with whole buckwheat flour during storage
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-016-2465-8.pdf
Reference40 articles.
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4. Bourne MC (1978) Texture profile analysis. Food Technol 32(7):62–66
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