Development and characterization of burger patty from kadios (Cajanus cajan).
The study focused on the formulation and characterization of kadios seed burger patty. Three different formulations with varying amounts of kadios seeds to texturized vegetable protein (TVP) ratio (60%, 80%, and 100%) were subjected to rank test for preference to determine the most preferred formul...
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| Format: | Thesis |
| Language: | English |
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2018.
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