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Physicochemical properties and sensory evaluation of Mesona Blumes gum/rice starch mixed gels as fat-substitutes in Chinese Cantonese-style sausage

Food ChemistryHealth SciencesPhysicochemical PropertiesFood PhysicFood AnalysisFood BiophysicsFood ProcessingSensory EvaluationFood TechnologyFood SafetyChinese Cantonese-style Sausage