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Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs
Demirci, Zeynep Ozben; Yılmaz, İsmail; Demirci, Ahmet Şükrü (Springer India, 2014)This study evaluated the effects of xanthan gum, guar gum, carrageenan and locust bean gum on physical, chemical and sensory properties of meatballs. Meatball samples were produced with three different formulations including ...