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. 2019 Oct 31;39(5):742–755. doi: 10.5851/kosfa.2019.e62

Fig. 1. A change of apparent viscosity on uncooked sausage emulsion-type sausage batter containing cacao bean husk powder for 60 s.

Fig. 1.

■, meat batter without cacao bean husk powder; □, meat batter with 0.25% cacao bean husk powder; ▲, meat batter with 0.5% cacao bean husk powder; ∆ meat batter with 0.75% cacao bean husk powder; ●, meat batter with 1% cacao bean husk powder; ○, meat batter with 2% cacao bean husk powder.