Effect of rice bran and carboxymethyl cellulose addition on the physicochemical quality of chicken sausage formulated with red palm mid fraction
The objective of this study is to determine the effects of dietary fiber on the sensory properties of cooked chicken sausages by partial substitution of chicken fat (CF) with red palm mid fraction (RPMF). Four sausage formulations with the fat level of 5% were blended with rice bran 1.5% (RB) and ca...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | en_US |
| Published: |
2015
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| Subjects: | |
| Online Access: | http://ddms.usim.edu.my/handle/123456789/8788 |
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