Evaluation of the effect of plant material on the quality of cooked sausages
Various amounts of buckwheat hulls (1%, 1,5%, and 3%) were added to cooked turkey sausages. The effect of buckwheat hulls on the physicochemical characteristics of the cooked turkey sausages, including, pH, instrumental color, texture profile analysis (TPA), antioxidant content and sensory evaluatio...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Almaty Technological University
2021-05-01
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| Series: | Алматы технологиялық университетінің хабаршысы |
| Subjects: | |
| Online Access: | https://www.vestnik-atu.kz/jour/article/view/299 |