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Textural and viscoelastic properties of pork frankfurters containing canola–olive oils, rice bran, and walnut

Food ChemistryEngineeringMechanical PropertiesFood PhysicMechanical EngineeringFood BiophysicsFood StructureViscoelastic PropertiesRheologyFood EngineeringFood TextureFood ProcessingPork FrankfurtersFood QualityMechanics Of MaterialsRice BranHealth Sciences