TY  - JOUR
AU  - Jafarpour, Dornoush
AU  - Didar, Raziyeh
TI  - Production and Evaluation of Physicochemical, Rheological and Sensory Properties of Vegetable-Based Sausages by Using Konjac Gum (Amorphophallus konjac)
JO  - Journal of Innovation in Food Science and Technology
VL  - 14
IS  - 3
SP  - 143
EP  - 157
PY  - 2022
DO  - 10.30495/jfst.2021.684153
ER  -