THE IMMERSION OF ACRYLIC RESIN WITH INJECTION MOULDING TECHNIQUE ON LOOSE DENTURES DIMENSIONAL CHANGE




Quality and acceptability of value-added beef burger

The sensory quality attributes of coated and uncoated beef burger patties formulated with texture soy granules or vegetables (peas and carrots) were studied in comparison to that of the control ones.Incorporation of textured soy granules significantly reduced the color, marbling, appearance, flavor, tenderness, juiciness, taste and overall acceptab

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