Effect of substituting tapioca starch with various high protein legume flours on the physicochemical and sensory properties of keropok lekor (Malaysian fish sausage)
نویسندگان
چکیده
منابع مشابه
The effects of egg white powder addition with tapioca and sago flours on physicochemical and sensory properties of duck sausage
The objective of this study was to evaluate the effects of using tapioca and sago flours with or without egg white powder (EWP) on the physicochemical and sensory properties of duck sausages. There was significant increase (P<0.05) in protein content, folding test, cooking yield, water holding capacity (WHC), lightness, moisture retention and fat retention in duck sausages prepared using flours...
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the effect of explicit teaching of metacognitive vocabulary learning strategies on recall and retention of idioms
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ژورنال
عنوان ژورنال: Food Research
سال: 2018
ISSN: 2550-2166,2550-2166
DOI: 10.26656/fr.2017.3(1).217