Nutritional Composition and Physicochemical Properties of Sausages Developed with Non-Meat Ingredients (Tofu)

Nutritional Composition and Physicochemical Properties of Sausages Developed with Non-Meat Ingredients (Tofu)

This study was attempted to determine the impact of different percentage of tofu on nutritional values and physicochemical properties of sausages development as a non-meat ingredient. The sausages were prepared by adding 25%, 50% and 75% of tofu. The nutritional analysis and physicochemical properti...

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Bibliographic Details
Main Authors: Leila Mousavi, Nur Nadia Binti Razali, Wan Rosli Wan Ishak
Format: Article
Language:English
Published: Islamic Azad University 2019-12-01
Series:Journal of Chemical Health Risks
Subjects:
sausage
tofu
nutritional value
physicochemical properties
Online Access:http://www.jchr.org/article_669292_d1e66ac55454d4e77197c8505e7897f4.pdf

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