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Duck meat patties
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A study was conducted to evaluate the proximate composition, textural & colour profile and microbiological quality of duck meat patties incorporated with different levels of Black Gram Flour (BGF). Three formulations were prepared with the incorporation of BGF at different levels: 5% (T1), 10% (T2), and 15% (T3) and compared with the control (CT) sample prepared without BGF. On the day of preparation, duck meat patties were evaluated in terms of proximate composition, texture and colour profile.
9p
trinhthamhodang3
14-02-2020
8
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