title: Microbiological quality of sausages containing chickpea flour (Cicer arietinum).
abstract: English-type fresh skinless pork sausages in which 30% of the protein was replaced by unheated chickpea flour or by chickpea flour heated at 80°C for 1 h were evaluated microbiologically. During storage at 0°C, but not 22°C, incorporation of unheated chickpea flour lowered the microbiological quality of the sausages, but incorporation of chickpea flour previously heated at 80°C for 1 h led to no less of microbiological quality.
authors: Department of Applied Biochemistry and Food Science, University of Nottingham, Sutton Bonington, Loughborough LE12 5RD, Great Britain.
authors: M M
authors: MM
authors: Verma
authors: D A
authors: DA
authors: Ledward
authors: R A
authors: RA
authors: Lawrie