The effects of added high gelling whey protein/carrageenan gels with tapioca starch on the eating quality and acceptability of low fat fresh pork sausages using response surface methodology

The effects of added high gelling whey protein/carrageenan gels with tapioca starch on the eating quality and acceptability of low fat fresh pork sausages using response surface methodology
P.H. Lyons, J.F. Kerry and D.J. Buckley