Assessment of the effects of β-lactoglobulin, tapioca starch and added water on the physical and textural properties of low-fat fresh pork sausages using response surface methodology

Assessment of the effects of β-lactoglobulin, tapioca starch and added water on the physical and textural properties of low-fat fresh pork sausages using response surface methodology
J.F. Kerry, P.H. Lyons, J.P. Kerry and D.J. Buckley