Nutritional Composition and Physicochemical Properties of Sausages Developed with Non-Meat Ingredients (Tofu)
This study was attempted to determine the impact of different percentage of tofu on nutritional values and physicochemical properties of sausages development as a non-meat ingredient. The sausages were prepared by adding 25%, 50% and 75% of tofu. The nutritional analysis and physicochemical properti...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Islamic Azad University
2019-12-01
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| Series: | Journal of Chemical Health Risks |
| Subjects: | |
| Online Access: | http://www.jchr.org/article_669292_d1e66ac55454d4e77197c8505e7897f4.pdf |