Effect of banana peel flour incorporation (Musa acuminata) on physicochemical and sensory profile of chicken sausage
The study was conducted to determine the physicochemical and sensory properties of chicken sausages added with banana peel flour (BPF) in different percentages of BPF (2%, 4% and 6%). The use of BPF in sausage formulations did have a significant effect (P < 0.05) on the proximate compositions, di...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
UniSE Press
2021
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/32004/3/Effect%20of%20banana%20peel%20flour%20incorporation%20%28Musa%20acuminata%29%20on%20physicochemical%20and%20sensory%20profile%20of%20chicken%20sausage_ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/32004/1/Effect%20of%20banana%20peel%20flour%20incorporation%20%28Musa%20acuminata%29%20on%20physicochemical%20and%20sensory%20profile%20of%20chicken%20sausage.pdf |
Internet
https://eprints.ums.edu.my/id/eprint/32004/3/Effect%20of%20banana%20peel%20flour%20incorporation%20%28Musa%20acuminata%29%20on%20physicochemical%20and%20sensory%20profile%20of%20chicken%20sausage_ABSTRACT.pdfhttps://eprints.ums.edu.my/id/eprint/32004/1/Effect%20of%20banana%20peel%20flour%20incorporation%20%28Musa%20acuminata%29%20on%20physicochemical%20and%20sensory%20profile%20of%20chicken%20sausage.pdf