Quality evaluation of Buffalo meatballs produced at different comminution process temperatures
Buffalo meatballs were formulated and the effects of different comminution temperatures on the quality (cooking yield, water holding capacity (WHC), protein, texture, colour, and sensory) were evaluated. During the mixing of ingredients, the comminution temperature was adjusted using different types...
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| Main Authors: | , , |
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| Format: | Article |
| Published: |
Penerbit UTM Press
2023
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| Online Access: | http://psasir.upm.edu.my/id/eprint/108674/ https://mjfas.utm.my/index.php/mjfas/article/view/2946 |
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| Institution: | Universiti Putra Malaysia |