Physicochemical and sensory properties of low-fat pork patties containing carrageenan, konjac flour, locust bean gum and soy protein isolate

Physicochemical and sensory properties of low-fat pork patties containing carrageenan, konjac flour, locust bean gum and soy protein isolate
S.H. Cho, K.B. Chin, B.Y. Park, Y.M. Yoo, J.H. Kim, Y.K. Kim and J.M. Lee