Formulation Optimization and Quality Evaluation of Walnut Protein Sausage Based on Fuzzy Mathematics Sensory Evaluation Combined With Random Centroid Optimization.

Food Sci Nutr · 2025 · PMC12358682 · PMID 40831946

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highly significantno p-value reported

The results indicated that most of the quality indicators for the plant‐based protein sausages exhibited significant or highly significant correlations.

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