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The effects of dietary fiber extracted from pumpkin (pumpkin fiber) on physicochemical properties, textural properties, and sensory characteristics of chicken frankfurters were investigated. Chicken frankfurter was supplemented with pumpkin fiber at levels of 0, 1, 2, 3, and 4%. Adding different levels of pumpkin fiber affected the proximate composition of the chicken frankfurters (p

Effects of Pumpkin (Cucurbita maxima Duch.) Fiber on Physicochemical Properties and Sensory Characteristics of Chicken Frankfurters