Health concerns regarding fat consumption, as well as shifts in customer preference, have
prompted substantial studies into low‐fat products. This study examined the nutritional …

The effect of crude malva nut gum (CMG) addition to poultry breast meat batters formulated
with different salt levels (0–3g/100g NaCl) and phosphate (0 and 0.5 g/100g) was studied …

This study evaluated composite beef–bambara groundnut (Vigna subterranean L.) seed
flour patties to determine the effect of bambara groundnut flour (BGF) inclusion on the quality …

The present work investigated the effects of replacing the fat in meatballs with enoki, brown
beech, shiitake, white oyster, brown, or king oyster mushrooms on the physicochemical and …

The effects of cowpea (Vigna unguiculata) flour on some physical, chemical, textural and
sensory properties of Kırklareli meatballs were investigated. For this purpose, cowpea flour …

This study aimed to evaluate the influence of fortifying steamed breads with Bambara
groundnut (BGN) flour (5%, 10%, 15% and 20%) on their physicochemical and antioxidant …

The effects of reducing fat level from 20% to 10% and addition of guar gum powder at the
levels of 0–1.5% on proximate composition, pH, color, lipid and protein oxidation, texture …

A study was conducted to assess the potential of red kidney beans (Phaseolus vulgaris)
powder as the source of natural antioxidants and dietary fibre for the preparation of …

The effects of substituting meat with germinated mung bean flour (GMF) was evaluated as a
possible way to reduce the meat content of sausages. Replacement ratios of 10%, 15 …

Camel meat contains a high percentage of unsaturated fatty acids that are beneficial for
cardiovascular health and controlling cholesterol levels. This aims to evaluate the effect of …