Utilization of saba banana (musa paradisiaca L.) peel for fiber content improvement in beef burger patty
ABSTRACT This study aimed to utilize Saba banana peel (BP) in beef burger patty. The optimum level of substitution was established at 55%. Using 50 randomly selected untrained panelists, sensory results revealed juiciness and tenderness ratings to be more favored with BP-substituted beef patty than...
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| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
2010
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