Cocktail Sausage Supplemented With Whole Tomato Powder Encapsulated in Chia Seed Mucilage (<i>Salvia hispanica</i> L.) by Lypholization: The Color, Sensory, Textural Properties, and Oxidation Stability of Sausage.

Food Sci Nutr · 2024 · PMC11666901 · PMID 39723036

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a decreasing trendno p-value reported

As the shear rate continued to increase, the slope of the curve gradually decreased, indicating a decreasing trend in the viscosity of the liquid (Sekhavatizadeh et al. 2019 ).

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highly significantno p-value reported

T1:C1 had a highly significant value in the solubility index (90.09% w/w), but for the viscosity parameter, T1:C2 had a maximum value among the samples.

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