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EFFECT OF DIFFERENT FATS ON THE QUALITY OF GOAT MEAT PATTIES INCORPORATED WITH FULL-FAT SOY PASTE

✍ Scribed by ARUN K. DAS; A.S.R. ANJANEYULU; RAJENDRAN THOMAS; N. KONDAIAH

Book ID
111343979
Publisher
John Wiley and Sons
Year
2009
Tongue
English
Weight
157 KB
Volume
20
Category
Article
ISSN
1046-0756

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Soybeans (Glycine max) of Argentinian and Chinese origin were steamprocessed at 102Β‘C, 118Β‘C and 136Β‘C for various durations with the use of a laboratory-scale steam toaster. Samples of raw and processed soybeans were analysed for dry matter (DM), crude protein (CP), trypsin inhibitor activity (TIA)