Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers

Food texture and viscosity—concept and measurement,

Béatrice Conde‐Petit · LWT · 2003 · 659 citations

Agriculture, Food Science, Food Analysis +13

Dietary fibres: Nutritional and technological interest

Jean-Yves Thebaudin, A. Lefèbvre, Maria Harrington et al. · Trends in Food Science & Technology · 1997 · 480 citations

Agriculture, Nutrition, Nutritional Sciences +14

Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure

Margit Dall Aaslyng, C. Bejerholm, Per Ertbjerg et al. · Food Quality and Preference · 2003 · 476 citations

Agriculture, Animal Sciences, Food Science +12

Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat

E. B. Hughes, Susana Cofrades, D.J. Troy · Meat Science · 1997 · 400 citations

Agriculture, Food Science, Nutritional Sciences +9

Characteristics of low-fat beefburger as influenced by various types of wheat fibers

E. H. Mansour, Ali H. Khalil · Food Research International · 1997 · 198 citations

Agriculture, Animal Sciences, Food Science +16