Center of Biotechnology of Sfax, Sfax, Tunisia

Effects of two fibers used separately and in combination on physico-chemical, textural, nutritional and sensory properti...

Published in British Food Journal

Purpose The purpose of this paper is to investigate the influence of different dietary fibers on color, nutritional, physico-chemical, sensory and textural properties of fresh sausage. Design/methodology/approach This study was undertaken to determine the effects of partial beef meat substitution (15, 10.5 and 6 percent) at different combinati...