Bigels as Fat Replacers in Fermented Sausages: Physicochemical, Microbiological, Sensory, and Nutritional Characteristics.

Gels · 2023 · PMC10137812 · PMID 37102952

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practically significantno p-value reported

Despite this, the observed differences in pH values were not considered as practically significant since the fermentation process and lactic acid production evolved normally for all three treatments.

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