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SCOPUS 학술저널

Quality Characteristics and Sensory Properties of Reduced-fat Emulsion Sausages with Brown Rice Fiber

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We evaluated the effects of dietary fiber extracted from brown rice on the quality of reduced-fat emulsion sausage. Reduced-fat emulsion sausage was supplemented with brown rice fiber at levels of 0, 1, 2, 3, and 6%. Adding different levels of brown rice fiber affected the proximate composition of the reduced-fat emulsion sausages (p

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