Substitution of wheat flour for cassava flour in the manufacture of beef sausage
Published Article === An experiment was conducted to investigate the effects of substituting wheat flour (WF) for cassava flour (CF) on chemical composition, storage stability and sensory qualities of beef sausage. The WF in the sausage was replaced with CF at 0, 25, 50, 75 and 100% levels. Values o...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | en_US |
| Published: |
Journal for New Generation Sciences, Vol 7, Issue 2: Central University of Technology, Free State, Bloemfontein
2015
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| Subjects: | |
| Online Access: | http://hdl.handle.net/11462/527 |