Effects of Salt Reduction and the Inclusion of Seaweed (Kappaphycus alvarezii) on the Physicochemical Properties of Chicken Patties
This study investigates the effect of salt reduction through the inclusion of seaweed (Kappaphycus alvarezii) on the physicochemical and sensory qualities of chicken patties. A control sample (1.5% salt and without seaweed) and four chicken patty formulations were used with two levels of salt (1% an...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Molecular Diversity Preservation International (MDPI)
2023
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/36742/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/36742/2/FULL%20TEXT.pdf |