Nutritional and antioxidative characterization, antimicrobial and sensorial stability of flaxseed powder supplemented mutton patties
Year: 2024
Type: article
Abstract: (i.e., 2 % FP supplemented mutton patties) owing to their best sensory scores and overall acceptability. Conclusively, owing to better potential of FP in improving the nutritional and microbial quality of mutton patties, the study further suggests its ability to act as a novel functional ingredient of choice in shelf-life extension of other food products.
Source: Food Chemistry X
Authors: Raheel Suleman, Hira Choudhary, Muhammad Waseem, Jaza Maqbl Alshammari, Muhammad Muzamil, Huan Liu, Tariq Ismail, Muhammad Ammar Khan, Muhammad Qamar, Crossby Osei Tutu
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,350
Funder: Bahauddin Zakariya University
OpenAlex ID: W4405650689