Abstract
Plant proteins are widely used in the production technology of sausage products. They are used to improve the functional and technological properties of ground sausage and increase the yield of finished products. The article presents the technical aspects of the use of lentil proteins in the production of raw smoked sausages. The changes in the pH value of minced meat and sausage and the speed of maturation and drying are evaluated and justified. The results of histological analysis, organolepti
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Schedule a callMore From: International Journal of Pharmaceutical and Phytopharmacological Research
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