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Development of Functional Sausages: A Comparative Study of the Impact of Four Dietary Fibers on the Physico-Chemical Properties of Mortadella Sausages

Crossref DOI link: https://doi.org/10.61186/jhehp.10.2.83

Published Online: 2024-05-01

Update policy: https://doi.org/10.61186/crossmark-policy

Authors

Aminzare, Majid https://orcid.org/0000-0003-2316-7420
Hashemi, Mohammad https://orcid.org/0000-0001-9998-6727
Afshari, Asma https://orcid.org/0000-0002-0915-8379
Noori, Seyyed Mohammad Ali https://orcid.org/0000-0002-2578-242X
Rezaeigolestani, Mohammadreza https://orcid.org/0000-0002-6417-0565
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Journal Owner: Zanjan University of Medical Sciences

Journal Publisher: Apex Publishing