Effects of shiitake mushroom (lentinula edodes) powder on the quality of reduced-fat chicken sausage
This study aimed to determine the effects of reducing chicken fat levels from 15% to 7.5% by partially substituting the fat with Shiitake mushroom powder. A total of five chicken sausage formulations was developed and tested for its physicochemical properties as well as sensory evaluation. The sampl...
| Main Authors: | , , , |
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| Format: | Conference or Workshop Item |
| Language: | English English |
| Published: |
2022
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/35256/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/35256/2/FULL%20TEXT.pdf |