Similar Items: Quality of breakfast sausage containing legume flours as binders
- Effect of two cooking methods and temperature on oxidation and microbiological properties of breakfast sausage
- Whole unfermented African locust bean (WUALBF) flour (Parkia biglobosa) as non conventional extender in frankfurter-type sausage
- Effect of replacing sodium erythorbate and nitrate with three Nigerian indigenous spices on the quality and sensorial characteristics of frankfurter sausage
- The assessment of the physico-chemical, microbiological and kinetic parameters of acidulants used in the production of acidified dried sausages made from the meat of blesbok (Damaliscus pygargus phillipsi)
- Flour from the Morama bean : composition and sensory properties in a Botswana perspective
- Effect of processing method on the quality of cowpea(Vigna unguiculata) flour for akara preparation