article Open Access
Study on the valorization of Cymbium pepo: Case of its application in sausage, meatball breading, and pasteurized soup
International Journal of Advanced Academic Studies · 2026 · Vol. 8(2) · pp. 29–40
Abstract
This study is part of an approach to evaluate the potential for valorization of Cymbium pepo through the application of alternative processing methods, with a view to developing products such as sausage, breaded meatballs, and pasteurized soup. Cymbium pepo, a species found on the Senegalese coast and locally known as
Food composition and propertiesSensory Analysis and Statistical MethodsPolysaccharides Composition and ApplicationsPasteurizationFood productsShelf life
Citations
0
FWCI
0.00
field-weighted impact
References
0
Percentile
46%
vs. same field & year
Citation Network
How this paper connects to the literature. Drag to explore, click any node to open that paper.