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...
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| Rannpháirtithe: | |
| Formáid: | Tráchtas |
| Teanga: | English |
| Foilsithe / Cruthaithe: |
1994.
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