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Physicochemical properties of low sodium frankfurter with added walnut : effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers

JIMENEZ COLMENERO, F. ; AYO, M. J. ; CARBALLO, J.

This study compares the effects of combinations of microbial transglutaminase (TGase) and various non-meat ingredients (caseinate, KCl and wheat fibre) used as salt replacers, with the effects of NaCl on the physicochemical properties (cooking l[...]

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