Development of low-fat sausages using basil seed gum (Ocimum bacilicumL.) and gelatin as a fat replacer

  • Chang Hoon Lee, Koo Bok Chin
  • International Journal of Food Science & Technology, December 2016, Wiley
  • DOI: 10.1111/ijfs.13328

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http://dx.doi.org/10.1111/ijfs.13328

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