An approach to produce healthier meat products: effect of k-carrageenan and inulin on quality characteristics of bologna-type chicken sausages

Author:

Çelebi Utku,Erge AydınORCID

Funder

Bolu Abant Izzet Baysal University

Publisher

Elsevier BV

Reference40 articles.

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4. Development of fat-reduced sausages: influence of binary and ternary combinations of carrageenan, inulin, and bovine plasma proteins;Baracco;Food Sci. Technol. Int.,2017

5. The use of inulin as fat replacer and its effect on texture and sensory properties of emulsion type sausages;Berizi;Iran. J. Vet. Res.,2017

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