Cornsilk improves nutrient content and physical characteristics of beef patties

Sains Malaysiana

Volumn 40, Issue 2, 2011, Pages 155-161

  Wanrosli, W I ^a   Nurhanan, A R ^a   Solihah, M A ^a   Mohsin, S S J ^a  

^a SCHOOL OF HEALTH SCIENCES   (Malaysia)

Author keywords

Beef patty; Chemical composition; Cornsilk; Sensory evaluation

Indexed keywords

CHEMICAL COMPOSITION; CONCENTRATION (COMPOSITION); FOOD PROCESSING; FOOD PRODUCTION; MAIZE; MOISTURE CONTENT; NUTRIENT; PROTEIN;

EID: 79952681384     PISSN: 01266039     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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