Comparison of patties produced using meat from various animal species with black-eyed peas as the partial meat substitute
Incorporating plant-based ingredients as meat substitutes can be a strategy to reformulate healthier and more environmentally sustainable meat products. However, meat species variations could lead to different physicochemical and sensory characteristics of the final products. This study aimed to eva...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Faculty of Science and Technology, Universiti Kebangsaan Malaysia
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/117336/1/117336.pdf http://psasir.upm.edu.my/id/eprint/117336/ https://mjas.analis.com.my/mjas/v28_n4/html/28_4_9.html |
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