Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleDevelopment of low-fat sausages using basil seed gum ( Ocimum bacilicum L.) and gelatin as a fat replacer.AuthorsLee, Chang Hoon; Chin, Koo BokPublicationInternational Journal of Food Science & Technology, 2017, Vol 52, Issue 3, p733ISSN0950-5423Publication typeArticleDOI10.1111/ijfs.13328