Nutritional Effects of Full-Fat Soy Flour as an Extender on Cooked Beef Sausage Quality
Amadi, Allbright Ovuchimeru · Asian Food Science Journal · 2020
The effect of full-fat soy flour as an extender on the nutritional composition and sensory properties of cooked beef sausage was investigated. Sausage samples were produced using beef and full-fat soy flour (FFSF) as extender at 5%, 10% and 15% substitution levels while 100% beef...
Open access
Research Article
10.9734/afsj/2020/v17i330195