Fig. 3. Effects of WSP and ISP on apparent viscosity of breakfast sausages.
1)Treatments: Control, breakfast sausage formulated without ISP and WSP; T1, breakfast sausage formulated with 2.0% ISP; T2, breakfast sausage formulated with 1.5% ISP and 0.5% WSP; T3, breakfast sausage formulated with 1.0% ISP and 1.0% WSP; T4 breakfast sausage formulated with 0.5% ISP and 1.5% WSP; T5, breakfast sausage formulated with 2.0% WSP.