Quality Characteristics of Processed Low-Fat Beef Sausage as Affected by Chickpea Protein Isolates Prolonged Cold Storage

Quality Characteristics of Chicken Sausage Formulated with Chia Seeds

QUALITY ATTRIBUTES OF LOW – FAT BEEF BURGERS FORMULATED WITH CHICKPEA FLOUR

Effect of flaxseeds addition on the nutritional value of sausage made of camel meat

QUALITY ATTRIBUTES OF SOME SAUSAGE LIKE- PRODUCTS

QUALITY ATTRIBUTES AND SHELF LIFE OF LUNCHEON LIKE PRODUCTS PREPARED FROM MEAT AND LUPINE FLOUR

Quality of Sausage Prepared with Grape seeds as Natural Antioxidants

QUALITY CHARACTERISTICS OF NOODLE FORTIFIED BY CHICKPEA OR LUPINE PROTEIN CONCENTRATES

Quality criteria of low and reduced fat beef burger using quinoa and Jerusalem artichoke as fat replacers during frozen storage at -18°C

Effect of Replacing Soybean Concentrate with Bulgur (Wheat Groats) Flour on Quality and Storage Stability of Beef Burger