Cornsilk improves nutrient content and physical characteristics of beef patties
The nutrient composition, cooking characteristics and sensory properties of beef patties incorporated with various level of cornsilk were studied. The beef patties were formulated with either 2, 4 or 6% of cornsilk. Protein content increased in line with the cornsilk level in both raw and cooked bee...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universiti Kebangsaan Malaysia
2011
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| Online Access: | http://journalarticle.ukm.my/2466/1/11_Wan_Rosli.pdf http://journalarticle.ukm.my/2466/ http://www.ukm.my/jsm/ |
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| Institution: | Universiti Kebangsaan Malaysia |
| Language: | English |
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