Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach

Meat Science

Volumn 78, Issue 4, 2008, Pages 406-413

  García García, Elizabeth ^a   Totosaus, Alfonso ^a  

^a Food Science Lab   (Mexico)

Author keywords

Hydrocolloids; Low fat; Mixture design; Sausages; Sodium reduced

Indexed keywords

SOLANUM TUBEROSUM;

EID: 38649089799     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.07.003     Document Type: Article

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