Effect of partial replacement of meat with chickpea flour, soybean flour and skimmed milk powder on physicochemical and sensory evaluation properties of camel meat burger

Effect of partial replacement of meat with chickpea flour, soybean flour and skimmed milk powder on physicochemical and sensory evaluation properties of camel meat burger

AbstractCamel meat contains a high percentage of unsaturated fatty acids that are beneficial for cardiovascular health and controlling cholesterol levels. This aims to evaluate the effect of partially replacing camel meat with chickpea flour (CPF), soybean flour (SBF), and skimmed milk powder (SMP)...

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Bibliographic Details
Main Authors: Abdalbasit Adam Mariod, Mohamed Abd Elagdir
Format: Article
Language:English
Published: Taylor & Francis Group 2024-12-01
Series:Cogent Food & Agriculture
Subjects:
Camel meat burger
chickpea flour
soybean flour
skimmed milk powder
sensory evaluation
M. Luisa Escudero-Gilete, Universidad de Sevilla, Sevilla, Spain
Online Access:https://www.tandfonline.com/doi/10.1080/23311932.2024.2321673

Internet

https://www.tandfonline.com/doi/10.1080/23311932.2024.2321673

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