✦ LIBER ✦

Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents

✍ Scribed by Han-Sul Yang; Sung-Gil Choi; Jin-Tae Jeon; Gu-Boo Park; Seon-Tea Joo

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Textural and Sensory Properties of Low-F

✍ Y. L. Xiong; D. C. Noel; W. G. Moody 📂 Article 📅 1999 🏛 Institute of Food Technologists 🌐 English ⚖ 71 KB

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✍ Paula H Lyons; John F Kerry; Patrick A Morrissey; Denis J Buckley 📂 Article 📅 1999 🏛 Elsevier Science 🌐 English ⚖ 469 KB

The effect of adding enzyme-modified che

✍ MOHAMMAD A MIRI; MOHAMMAD B HABIBI NAJAFI 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 238 KB

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✍ Manish Kumar; B. D. Sharma 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 146 KB

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✍ P.J. Shand 📂 Article 📅 2000 🏛 Institute of Food Technologists 🌐 English ⚖ 172 KB