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Descriptive sensory analysis, consumer acceptability, and conjoint analysis of beef sausages prepared from a pigeon pea protein binder
The objective of this study was to assess the sensory profile, consumer acceptance, and internal and extrinsic factors influencing the acceptability of beef sausages made at varying levels of pigeon pea protein (2, 4, and 6% w/w) as a binder. Sausages prepared without binders (CNB) and sausages made...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Elsevier
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9508555/ https://www.ncbi.nlm.nih.gov/pubmed/36164540 http://dx.doi.org/10.1016/j.heliyon.2022.e10703 |