Food and Nutrition Sciences
Vol.7 No.11(2016), Paper ID 70805, 12
pages
DOI:10.4236/fns.2016.711096
Preparation and Quality Evaluation of Extended Beef Rounds Containing Gum Arabic from Acacia senegal var. kerensis
Johnson K. Mwove, Lilian A. Gogo, Ben N. Chikamai, Mary N. Omwamba, Symon M. Mahungu
Dairy and Food Science and Technology Department, Egerton University, Egerton, Kenya
Dairy and Food Science and Technology Department, Egerton University, Egerton, Kenya
Kenya Forest Research Institute, Nairobi, Kenya
Dairy and Food Science and Technology Department, Egerton University, Egerton, Kenya
Dairy and Food Science and Technology Department, Egerton University, Egerton, Kenya
Copyright © 2016 Johnson K. Mwove, Lilian A. Gogo, Ben N. Chikamai, Mary N. Omwamba, Symon M. Mahungu et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
K. Mwove, J. , A. Gogo, L. , N. Chikamai, B. , N. Omwamba, M. and M. Mahungu, S. (2016) Preparation and Quality Evaluation of Extended Beef Rounds Containing Gum Arabic from
Acacia senegal var.
kerensis.
Food and Nutrition Sciences,
7, 977-988. doi:
10.4236/fns.2016.711096.