Toward the enhancement of sensory profile of sausage "Merguez" with chickpea protein concentrate.
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DOI: 10.1016/j.meatsci.2018.04.025
Abstract: The influence of different Chickpea Protein Concentrates (CPC) addition at different levels (CPC: 1.5, 2.5 and 5% (w/w)) on physico-chemical, textural and hedonic properties of formulated and cooked sausage "Merguez" were investigated. The obtained results… read more here.
Keywords: protein; chickpea protein; sausage merguez; sausage ... See more keywords