Quality Evaluation of Low-Fat Pork Sausages Using Quinoa Flour and Gum Arabic from Acacia Senegal VAR Kerensis
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Publisher
Elsevier BV
Reference60 articles.
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4. L-lysine and dietary fiber improve the physicochemical properties of sausage without added phosphate and reduced salt levels;C A Alves Junior;Scientia Agricola,2022
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