Cornsilk Improves Nutrient Content and Physical
Characteristics of Beef Patties (Sutera Jagung Memperbaiki Kandungan Nutrien dan Ciri-Ciri Fizikal Burger Daging)

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Cornsilk Improves Nutrient Content and Physical Characteristics of Beef Patties (Sutera Jagung Memperbaiki Kandungan Nutrien dan Ciri-Ciri Fizikal Burger Daging)

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:	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/32935/ http://eprints.usm.my/32935/1/11_Wan_Rosli_MUHA.pdf

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