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Effect of incorporation of soy protein isolate and inulin on quality characteristics and shelf-life of low–fat duck meat sausages
S. Moirangthem, S. K. Laskar, A. Das, S. Upadhyay, R. A. Hazarika, J. D. Mahanta, H. M. Sangtam
Anim Biosci. 2022;35(8):1250-1257.   Published online March 2, 2022
DOI: https://doi.org/10.5713/ab.21.0530

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Effect of incorporation of soy protein isolate and inulin on quality characteristics and shelf-life of low–fat duck meat sausages
Animal Bioscience. 2022;35(8):1250-1257   Crossref logo
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Utilization of soy protein isolate and konjac blends in a low-fat bologna (model system)
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