Proximate, physico-chemical, functional and sensory properties OF quinoa and amaranth flour AS potential binders in beef sausages-Reference-Cited by-同舟云学术

Proximate, physico-chemical, functional and sensory properties OF quinoa and amaranth flour AS potential binders in beef sausages

Published:2021-12 Issue: Volume:365 Page:130619
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Muchekeza Jane Tafadzwa,Jombo Talknice Zvamaziva,Magogo Charles,Mugari Amiel,Manjeru Pepukai,Manhokwe Shepherd

Funder

Midlands State University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

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5. AOAC. (2003). Official Methods of Analysis of the Association of Official Analytical Chemists. 17th edn, Association of Official Analytical Chemists. 17th edn. Arlington, Virginia.

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