Functional and Sensorial Properties of Chicken Sausage Supplemented with Banana Peel Flours of Different Varieties
Meat products are widely consumed worldwide and, as a result, they may be an exciting supplier of health benefits due to the need for better formulations, such as reduced fat and increased fibre in processed meats. This study was carried out to determine how the banana peel (BP) flour of Saba (Musa...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
MDPI
2021
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/32201/1/Functional%20and%20Sensorial%20Properties%20of%20Chicken%20Sausage%20Supplemented%20with%20Banana%20Peel%20Flours%20of%20Different%20Varieties.pdf https://eprints.ums.edu.my/id/eprint/32201/2/Functional%20and%20Sensorial%20Properties%20of%20Chicken%20Sausage%20Supplemented%20with%20Banana%20Peel%20Flours%20of%20Different%20Varieties1.pdf https://eprints.ums.edu.my/id/eprint/32201/ https://www.mdpi.com/2076-3417/11/22/10849/htm https://doi.org/10.3390/app112210849 |
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https://eprints.ums.edu.my/id/eprint/32201/1/Functional%20and%20Sensorial%20Properties%20of%20Chicken%20Sausage%20Supplemented%20with%20Banana%20Peel%20Flours%20of%20Different%20Varieties.pdfhttps://eprints.ums.edu.my/id/eprint/32201/2/Functional%20and%20Sensorial%20Properties%20of%20Chicken%20Sausage%20Supplemented%20with%20Banana%20Peel%20Flours%20of%20Different%20Varieties1.pdf
https://eprints.ums.edu.my/id/eprint/32201/
https://www.mdpi.com/2076-3417/11/22/10849/htm
https://doi.org/10.3390/app112210849