CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF STUDY Over the years the production of cookies of various types has improved with the advancement of new technology in most of the …
EFFECTS OF INCLUSION OF OYSTER MUSHROOM (Pleurotus sajor-caju) ON THE PHYSICO-CHEMICAL, SENSORY AND MICROBIAL PROPERTIES OF HAMBURGER
ABSTRACT This research was conducted to determine the contribution of mushroom on the physico-chemical, nutritive and sensory properties of hamburger. Four burger samples were prepared with different …