Textural, mechanical, and microstructural properties of restructured pimiento alginate‐guar gels
Author:
Affiliation:
1. Department of Food ProcessingResearch Institute of Food Science and Technology (RIFST) Mashhad Iran
Funder
Mahrad Chashni Co.
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12385
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5. Fat‐reduced frankfurter‐type sausage. A technology for preventing too firm and rubbery a bite;Brauer H.;Fleischwirtschaft,1993
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