UTILIZATION OF SOME FAT SUBSTITUTES IN PROCESSING OF LOW FAT SAUSAGES

REDUCED - FAT SAUSAGE AS AFFECTED BY USING FAT REPLACERS, NATURAL BEEF FLAVOR AND COLLAGEN CASINGS

PRODUCTION OF REDUCED FAT SAUSAGE BY USING CHITIN AS A NEW FAT MIMIC

Utilization of Artichoke Processing Wastes as fat replacer in beef sausage

Effect of fat replacers on quality characteristics of low fat meat products: a review

CHEMICAL, PHYSICAL AND BIOLOGICAL CHARACTERISTICS OF LOW FAT BEEF BURGER WITH MALTODEXTRIN

Effect of Fat Replacers on the Quality of Low-Fat Munster-Like Cheese

MAKING OF LOW FAT RAS CHEESE USING FAT REPLACER

EFFECT OF FAT REPLACERS ON LOW FAT GOUDA CHEESE QUALITY

Fat Replacers and Their Applications in Food Products: A Review