MALTODEXTRIN AS FAT REPLACER IN LOW FAT SAUSAGE

Utilization of Artichoke Processing Wastes as fat replacer in beef sausage

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

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

UTILIZATION OF DEFATTED SESAME FLOUR IN FORMULATION OF CHICKEN SAUSAGES AND ITS EFFECT ON STORAGE STABILITY AND MICROBIAL LOAD

SOME MEAT BY PRODUCTS AS SUBSTITUTE FOR BEEF MEAT IN THE PRODUCTION OF CHEEP MEAT SAUSAGE

UTILIZATION OF SOME FOOD PROCESSING WASTES AS A FAT REPLACERS IN CAKES

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

Utilization of some Chicken Edible Internal Organs and Wheat Germ in Production of Sausage

QUALITY ATTRIBUTES OF SOME SAUSAGE LIKE- PRODUCTS