Open AccessRheological, Sensorial, and Textural Properties of Ingredient-Mix Based Dried Beef Product (Kilishi)
Author(s) -
Marcquin Chibuzo Iheagwara,
Thomas M. Okonkwo,
Chigozie E. Ofoedu,
Иван Шорсткий,
Charles Odilichukwu R. Okpala
Publication year - 2021
Publication title -
meat technology
Language(s) - English
Resource type - Journals
eISSN - 2560-4295
pISSN - 2466-4812
DOI - 10.18485/meattech.2021.62.1.2
Subject(s) - ingredient , food science , chewiness , rheology , chemistry , mathematics , materials science , composite material