Cornsilk improves nutrient content and physical characteristics of beef patties

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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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Bibliographic Details
Main Authors:	Wan Rosli .W.I, Nurhanan .A.R, Solihah .M.A, Mohsin .S.S.J
Format:	Article
Language:	English
Published:	Universiti Kebangsaan Malaysia 2011
Online Access:	http://journalarticle.ukm.my/2466/ http://journalarticle.ukm.my/2466/1/11_Wan_Rosli.pdf

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