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International Journal of Food Science
Volume 2017, Article ID 7670282, 11 pages
https://doi.org/10.1155/2017/7670282
Research Article

Application of Response Surface Methodology to Study the Effects of Brisket Fat, Soy Protein Isolate, and Cornstarch on Nutritional and Textural Properties of Rabbit Sausages

1Department of Food Science, Nutrition and Technology, University of Nairobi, Nairobi 29053-00625, Kenya
2Department of Animal Production, University of Nairobi, Nairobi 29053-00625, Kenya

Correspondence should be addressed to Joseph M. Wambui; moc.oohay@mekinawm

Received 8 February 2017; Accepted 24 May 2017; Published 19 June 2017

Academic Editor: Salam A. Ibrahim

Copyright © 2017 Joseph M. Wambui et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Joseph M. Wambui, Edward G. Karuri, and Margaret M. M. Wanyoike, “Application of Response Surface Methodology to Study the Effects of Brisket Fat, Soy Protein Isolate, and Cornstarch on Nutritional and Textural Properties of Rabbit Sausages,” International Journal of Food Science, vol. 2017, Article ID 7670282, 11 pages, 2017. https://doi.org/10.1155/2017/7670282.