The roles of banana peel powders to alter technological functionality, sensory and nutritional quality of chicken sausage
Chicken sausages included with three different quantities of banana (Musa balbisiana) peel powder. The technological properties (cooking yield, texture, water-holding capacity, color, rheology, and texture), composition, and sensory acceptability were assessed. In storage study, lipid oxidation of t...
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| Format: | Article |
| Language: | English |
| Published: |
Wiley-Blackwell
2020
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/26914/1/The%20roles%20of%20banana%20peel%20powders%20to%20alter%20technological%20functionality%2C%20sensory%20and%20nutritional%20quality%20of%20chicken%20sausage.pdf https://eprints.ums.edu.my/id/eprint/26914/ https://www.scopus.com/record/display.uri?eid=2-s2.0-85089979724&origin=inward&txGid=ace814012f84bc848eba851368f3a0f6 |
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https://eprints.ums.edu.my/id/eprint/26914/1/The%20roles%20of%20banana%20peel%20powders%20to%20alter%20technological%20functionality%2C%20sensory%20and%20nutritional%20quality%20of%20chicken%20sausage.pdfhttps://eprints.ums.edu.my/id/eprint/26914/
https://www.scopus.com/record/display.uri?eid=2-s2.0-85089979724&origin=inward&txGid=ace814012f84bc848eba851368f3a0f6