INULIN AS A FAT-REDUCTION INGREDIENT IN CHICKEN FRANKFURTERS WITH A REDUCED LEVEL OF SODIUM - TECHNOLOGICAL PROPERTIES AND CONSUMER ACCEPTANCE. Works of the Faculty of Agriculture and Food Sciences University of Sarajevo, Sarajevo, Bosnia and Herzegovina, v. 72, n. 2, p. 157–169, 2026. DOI: 10.67407/rppf.2022.2.157. Disponível em: https://radovi.ppf.unsa.ba/index.php/rppf/article/view/95. Acesso em: 26 sep. 2026.