The ash content of burgers supplemented with 5%, 10%, 15%, and 20% CCPP was found to be 1.21, 1.41, 1.62, and 1.81 times higher than that of control samples without CCP, indicating a clear trend of enhanced mineral content due to the addition of CCPP.
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Nutritional and qualitative characteristics of beef patties incorporated with hydrated coffee cherry pulp powder.
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The sentences
The growing consumer interest in safe and health-enhancing foods has led to a significant trend in product reformulation within the food industry.