Proximate, physico-chemical, functional and sensory properties OF quinoa and amaranth flour AS potential binders in beef sausages
Jane Tafadzwa Muchekeza, Talknice Zvamaziva Jombo, Charles Magogo, Amiel Mugari, Pepukai Manjeru, Shepherd Manhokwe
Topics & Concepts
AmaranthFood scienceProximateSensory systemChemistryBiologyNeuroscienceMeat and Animal Product QualityAnimal Nutrition and PhysiologySensory Analysis and Statistical Methods