Quality evaluation of Buffalo meatballs produced at different comminution process temperatures

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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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Bibliographic Details
Main Authors:	Jwee Yie, Lim, Khalid, Nurul Izzah, Ismail-Fitry, Mohammad Rashedi
Format:	Article
Published:	Penerbit UTM Press 2023
Online Access:	http://psasir.upm.edu.my/id/eprint/108674/

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