Replacement of pork back fat by functional gelled emulsion in bologna sausage: textural and rheological properties

Replacement of pork back fat by functional gelled emulsion in bologna sausage: textural and rheological properties
M. A. R. Pollonio, G. F. Furtado, A. R. Honório, L. Mokarzel, V. A. Vidal, R. L. Cunha and C. S. Paglarini