Effects of incorporation of sugarcane fibre on the physicochemical and sensory properties of chicken sausage
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DOI: 10.1111/ijfs.13894
Abstract: Improving functional and eating qualities of processed meat products through incorporation of plant fibre is of interest to both consumers and food industry. This project investigated the physicochemical and sensory properties of chicken sausages with… read more here.
Keywords: incorporation sugarcane; sugarcane; physicochemical sensory; chicken sausage ... See more keywords