Maydis stigma Improves Physical Traits and Unchanged Sensory Properties of Beef and Chicken Patties
The proximate composition, physical traits and sensory properties of beef and chicken patties incorporated with various level of dried cornsilk (Maydis stigma) were studied. The beef and chicken patties were formulated with either 2%, 4% or 6% of cornsilk. Both cooked beef and chicken patties in...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
World Academy of Science, Engineering and Technology (WASET)
2010
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| Subjects: | |
| Online Access: | http://eprints.usm.my/32940/1/WASET_2010_Maydis-stigma-muha.pdf |