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| Issue | Title | |
| Vol 8, No 3 (2023) | Investigation of the chemical composition, physicochemical properties, and microstructure of meat patties with amaranth flour | Abstract PDF (Eng) similar documents |
| A. K. Suychinov, G. T. Zhumanova, I. V. Mironova, E. T. Akhmadullina, N. N. Kadirov, Z. A. Galiyeva, O. V. Neverova | ||
| "... This study aimed to investigate the effect of adding amaranth flour to meat patties ..." | ||
| Vol 9, No 3 (2024) | Physicochemical, microbiological, and organoleptic properties of fermented lamb sausage enhanced by jack bean fortification | Abstract PDF (Eng) similar documents |
| V. E. Wahyuni, I. I. Arief, C. Budima, A. Gunawan | ||
| "... analysis (TPA), and sensory evaluation. The incorporation of jack bean flour into lamb meat fermented ..." | ||
| 1 - 2 of 2 Items | ||
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