Research Article
Nutritional, Physicochemical, and Organoleptic Properties of Camel Meat Burger Incorporating Unpollinated Barhi Date Fruit Pulp
Table 9
Sensory characteristics of roasted camel meat burger affected by replacing fat with different levels (%) of UBDF pulp.
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Camel meat burgers partially substituted with UBDF pulp as a fat replacer. a,b,cNo significant difference () between any two means within the same column with the same superscripted letters. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||