Cornsilk Improves Nutrient Content and Physical Characteristics of Beef Patties (Sutera Jagung Memperbaiki Kandungan Nutrien dan Ciri-Ciri Fizikal Burger Daging)
The nutrient composition, cooking characteristics and sensory properties of beef patties incorporated with various level of cornsilk were studied. The beef patties were formulated with either 2, 4 or 6% of cornsilk. Protein content increased in line with the cornsilk level in both raw and cooked bee...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Science and Technology, Universiti Kebangsaan Malaysia
2011
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| Subjects: | |
| Online Access: | http://eprints.usm.my/32935/1/11_Wan_Rosli_MUHA.pdf http://eprints.usm.my/32935/ http://ejournal.ukm.my/jsm |
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