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Influence of the fiber from agro-industrial co-products as functional food ingredient on the acceptance, neophobia and sensory characteristics of cooked sausages

Crossref DOI link: https://doi.org/10.1007/s13197-016-2473-8

Published Online: 2017-01-28

Published Print: 2017-02

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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