Evaluation of rheological properties of pork myofibrillar protein gel and physicochemical and textural properties of low-fat model sausages containing various levels of chickpea powder dried by different methods.

Anim Biosci · 2026 · PMC12754483 · PMID 40808564

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an increasing trendno p-value reported

In all treatments, shear stress exhibited an increasing trend with rising shear rate.

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