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
Table 1
Mixture design of brisket fat, soy protein isolate, and cornstarch to evaluate the effects of process variables and experimental responses for nutritional and textural properties of rabbit sausages.
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Percentage of ingredient in each sausage batter; BF: brisket fat; SPI: soy protein isolate; CS: cornstarch. |