The influence of added whey protein/carrageenan gels and tapioca starch on the textural properties of low fat pork sausages
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference34 articles.
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2. Physical and sensory characteristics of low fat fresh pork sausage processed with various levels of added water;Ahmed;Journal of Food Science,1990
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4. Interactions in Protein/Polysaccharide/Calcium Gels
5. Modified pre-gelatinised starch in low-fat ground beef patties;Berry;Journal of Muscle Foods,1993
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