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Formulation and evaluation of beef/soy patties

Autor: I. T. Oteku, E. Omorogieva, J. O. Igene

Publikováno v: Global Journal of Agricultural Sciences; Vol 4, No 2 (2005); 107-111

This study evaluated composite beef/soy patties to ascertain the optimal level of soy flour inclusion acceptable to consumers and producers. These patties were formulated to contain 100/0%, 85/15%, 80/20%, 75/25% and 70/30% beef/soy flour respectivel

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::485cac26e043a70981b234bf65f66501
https://doi.org/10.4314/gjass.v4i2.2233

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Development of hamburger using full fat soybean flour

Autor: I. T. Oteku, J. O. Igene, J.A. Akpata

Publikováno v: Global Journal of Agricultural Sciences; Vol 1, No 2 (2002); 71-76

This study determined the level of soy flour appropriate for hamburger (beef patties) production. They were formulated to contain 0%, 10%, 15% and 20% of soy flour respectively with some flavouring agents. A 5-point hedonic scale was used to investig

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::389e9e57f03f49cc805cf92bdefd77f6
https://doi.org/10.4314/gjass.v1i2.2184

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