Production and Evaluation of Physicochemical, Rheological and Sensory Properties of Vegetable-Based Sausages by Using Konjac Gum (Amorphophallus konjac)
Subject Areas :
Dornoush Jafarpour
1
(استادیار ،گروه علوم و صنایع غذایی، واحد فسا، دانشگاه آزاد اسلامی، فارس، ایران)
Raziyeh Didar
2
(گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فسا، فارس، ایران)
Keywords:
Abstract :
کم چرب. مجله الکترونیک فرآوری و نگهداری مواد غذایی، شماره 4، 17-1.
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