Effect of Binding Agents on Quality Characteristics of Mushroom Based Sausage Analogue
Author:
Affiliation:
1. ICAR-Directorate of Mushroom Research; Chambaghat, Solan 173213 Himachal Pradesh India
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13134/fullpdf
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5. Effects of three cellulose gums on the texture profile and sensory properties of low fat frankfurters;Barbut;Int J Food Sci Technol,1996
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