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Showing 1 to 2 of 2 for “"Mutton patties"”.
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Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation and sensory acceptability of low-fat patties
… and sensory acceptability of reduced-fat mutton patties. The patties were formulated with 2.5%, 5%, 7.5%, and 10% of BGN flours for each variety, and 100% mutton patties were used as a control. The BGN flours showed significant (p ˂ 0.05) differences in their nutritional composition …
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Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation and sensory acceptability of low-fat patties
… and sensory acceptability of reduced-fat mutton patties. The patties were formulated with 2.5%, 5%, 7.5%, and 10% of BGN flours for each variety, and 100% mutton patties were used as a control. The BGN flours showed significant (p ˂ 0.05) differences in their nutritional composition …