Quality characteristics of low-fat chicken sausages formulated with whey protein isolate and guar gum at different storage conditions
Author:
Affiliation:
1. Food Science and Technology, School of Applied Sciences and Mathematics, Universiti Teknologi Brunei, Gadong, Brunei Darusssalam
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2023.2292470
Reference50 articles.
1. Brunei Public Health (Food) Act. https://www.agc.gov.bn/AGC%20Images/LAWS/ACT_PDF/Cap182subRg1.pdf (accessed Jun 8 2022).
2. Physicochemical Properties of Malaysian Commercial Chicken Sausages
3. The role of total fats, saturated/unsaturated fatty acids and cholesterol content in chicken meat as cardiovascular risk factors
4. Effect of some plant starches and carrageenan as fat substitutes in chicken patties1
5. Use of olive oil as fat replacer in meat emulsions
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