Effect of Soybean and Finger Millet Flours on the Physicochemical and Sensory Quality of Beef Meat Sausage
B. Behailu & M. Abebe · Asian Journal of Chemical Sciences · 2020
Aims: Nowadays increasing costs of animal protein has necessitated the need to investigate uses of cheaper and nutritive alternatives various food formulations. To increase nutritional value and sensory qualities of sausage from soybean and finger millet flours and beef meat and...
Open access
Research Article
10.9734/ajocs/2020/v7i119010