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The Use of Inulin as Fat Replacer and Its Effect on Texture and Sensory Properties of Emulsion Type Sausages by Berizi, E (author);Shekarforoush, ; (author);Mohammadinezhad, ; (author);Hosseinzadeh, ; (author);Farahnaki, A (author) is a scholarly article available to read on EtoBox.

Author
Berizi, E (author);Shekarforoush, ; (author);Mohammadinezhad, ; (author);Hosseinzadeh, ; (author);Farahnaki, A (author)
Published
2017

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