Open AccessAddition of wheat flour in chicken meatball increases the food value through prompting sensory, physicochemical, biochemical and microbial properties
Author(s) -
MM Touhid,
MT Hasan,
MT Kamal,
MM Islam,
MAK Azad,
MA Hashem
Publication year - 2022
Publication title -
meat research | issn (online version) 2790-1971
Language(s) - English
Resource type - Journals
ISSN - 2790-1971
DOI - 10.55002/mr.2.4.30
Subject(s) - food science , tenderness , flavor , wheat flour , ingredient , chemistry , completely randomized design , zoology , biology
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