%0 Journal Article
%A Jafarpour, Dornoush, Didar, Raziyeh
%T Production and Evaluation of Physicochemical, Rheological and Sensory Properties of Vegetable-Based Sausages by Using Konjac Gum (Amorphophallus konjac)
%J Journal of Innovation in Food Science and Technology
%V 14
%N 3
%P 143-157
%D 2022
%R 10.30495/jfst.2021.684153
%U https://sanad.iau.ir/fa/Article/1004542