...Umi Afiqah Omar; Pavan Kumar; Muhamad Faris Ab Aziz; Awis Qurni Sazili; Mohammad Rashedi Ismail-Fitry Purpose This paper aims to evaluate the effects of salting duration and salt concentration on the physicochemical, colour, texture and sensory attributes of buffalo meatballs. Design...

... by using sugarcane juice, herbal extract and salt concentration. Design/methodology/approach The statistical design provided 20 formulations; where herbal extract concentration varied from 0.5 to 2.5 per cent, sugarcane juice concentration from 20 to 50 per cent and salt concentration from 0 to 1.5 per...