Nutritional and sensory characteristics of developed wheat burger buns incorporated with different levels of steamed-squid (<i>Loligo forbesii</i>) powder.

The specific bun volumes ranged from 2.85 to 3.04 cm 3 g −1 , demonstrates a notable trend where lower concentrations of SSP (1–3%) do not significantly affect this parameter, while higher concentrations (4 and 5%) lead to a significant decrease (2.89 and 2.85 cm 3 g −1 , respectively).

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