Evaluating the Organoleptic Properties of Soy Meatballs (BEEF) with varying Levels of <i>Moringa oleifera</i> Leaves Powder
The study was conducted to evaluate the organoleptic properties of soy meatball at varying levels of Moringa oleifera leaves powder inclusion. The result of the sensory evaluation of the products showed that they were generally accepted above average (3.5). However, soy meatball sample without Mori...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Joint Coordination Centre of the World Bank assisted National Agricultural Research Programme (NARP)
2016-03-01
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| Series: | Journal of Applied Sciences and Environmental Management |
| Subjects: | |
| Online Access: | https://www.ajol.info/index.php/jasem/article/view/131221 |