Heat-treated and homogenised potato pulp suspensions as additives in low-fat sausages

Author:

Bengtsson Hanna,Montelius Caroline,Tornberg Eva

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. Splitting of pectin chain molecules in neutral solutions;Albersheim;Archives of Biochemistry and Biophysics,1960

2. Functional and sensory effects of fibre-rich ingredients on breakfast fresh sausages manufacture;Aleson-Carbonell;Food Science and Technology International,2005

3. Microstructure as related to the water-holding, textural and sensory properties of emulsion sausages;Andersson,1997

4. A comparison of fat-holding between beefburgers and emulsion sausages;Andersson;Journal of the Science of Food and Agriculture,2000

5. An analysis of the Fraunhofer diffraction method for particle size distribution analysis and its application to aerosolized sprays;Annapragada;International Journal of Pharmaceutics,1996

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