Application of Response Surface Methodology to Study the Effects of Brisket Fat, Soy Protein Isolate, and Cornstarch on Nutritional and Textural Properties of Rabbit Sausages

The effects of brisket fat, soy protein isolate, and cornstarch on chemical and textural properties of rabbit sausages were studied using surface response methodology. Sausage samples were prepared using a five-level three-variable Central Composite Rotatable Design with 16 combinations, including t...

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Detalles Bibliográficos
Autores principales: Wambui, Joseph M., Karuri, Edward G., Wanyoike, Margaret M. M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2017
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5494771/
https://www.ncbi.nlm.nih.gov/pubmed/28706941
http://dx.doi.org/10.1155/2017/7670282

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5494771/
https://www.ncbi.nlm.nih.gov/pubmed/28706941
http://dx.doi.org/10.1155/2017/7670282

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