Functional and Sensorial Properties of Chicken Sausage Supplemented with Banana Peel Flours of Different Varieties

Meat products are widely consumed worldwide and, as a result, they may be an exciting supplier of health benefits due to the need for better formulations, such as reduced fat and increased fibre in processed meats. This study was carried out to determine how the banana peel (BP) flour of Saba (<i>Mu...

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Principais autores:	Hana Mohd Zaini, Mohd Dona Bin Sintang, Jumardi Roslan, Suryani Saallah, Elisha Munsu, Nurul Shaeera Sulaiman, Wolyna Pindi
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2021-11-01
Colecção:	Applied Sciences
Assuntos:	banana peel meat emulsions dietary fibre functional meat product sausages
Acesso em linha:	https://www.mdpi.com/2076-3417/11/22/10849
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