Whey powder, ι -carrageenan, and fat interactions and their influence on instrumental texture and sensory properties of Turkey meat sausage using a mixture design approach
Zouari, Nacim; Laboratoire de Biochimie et de Génie Enzymatique des Lipases, Ecole Nationale d'Ingénieurs de Sfax (ENIS), Sfax 3038, Tunisia ; Institut Supérieur de Biologie Appliquée de Médenine, Médenine, Tunisia
Ayadi, Mohamed ; Laboratoire d'Analyses Alimentaires, Ecole Nationale d'Ingénieurs de Sfax (ENIS), Sfax, Tunisia
Hadj-Taieb, Sahir; Laboratoire d'Analyses Alimentaires, Ecole Nationale d'Ingénieurs de Sfax (ENIS), Sfax, Tunisia
Frikha, Fakher; Laboratoire de Biochimie et de Génie Enzymatique des Lipases, Ecole Nationale d'Ingénieurs de Sfax (ENIS), Sfax 3038, Tunisia
Attia, Hamadi; Laboratoire d'Analyses Alimentaires, Ecole Nationale d'Ingénieurs de Sfax (ENIS), Sfax, Tunisia
Language :
English
Title :
Whey powder, ι -carrageenan, and fat interactions and their influence on instrumental texture and sensory properties of Turkey meat sausage using a mixture design approach
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