Cornsilk (Zea mays Hairs) Improves Nutrient, Physical Traits without Affecting Sensory Properties of Chicken Patties
(Sutera Jagung (Rambut Zea mays) Memperbaiki Nutrien, Ciri-Ciri Fizikal Tanpa
Mengubah Sifat-Sifat Penilaian Deria Burger Ayam)

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Cornsilk (Zea mays Hairs) Improves Nutrient, Physical Traits without Affecting Sensory Properties of Chicken Patties (Sutera Jagung (Rambut Zea mays) Memperbaiki Nutrien, Ciri-Ciri Fizikal Tanpa Mengubah Sifat-Sifat Penilaian Deria Burger Ayam)

The proximate analyses, physical traits and sensory properties of chicken patties incorporated with different levels of cornsilk dietary fibre were studied. The patties were formulated with 2%, 4% and 6% dried ground cornsilk. The protein content increased in line with the cornsilk level in both raw...

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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:	Faculty of Science and Technology, Universiti Kebangsaan Malaysia 2011
Subjects:	RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture
Online Access:	http://eprints.usm.my/32644/ http://eprints.usm.my/32644/1/Chicken_Patty_Cornsilk_40%2810%292011-1165-1172_muha.pdf

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