The development of low-fat beef burger using fat replacer ingredients
The main objective of the study was to develop an acceptable low-fat beef burger formulation utilizing fat replacers such as Isolated Soy Protein and Carrageenan. In the first phase, the low-fat beef burger formulation using carrageenan had the highest general acceptability score at 3.10 compared to...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Thesis |
| Language: | English |
| Published: |
1994.
|
| Subjects: |