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...
| প্রধান লেখক: | |
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| অন্যান্য লেখক: | |
| বিন্যাস: | গবেষণাপত্র |
| ভাষা: | English |
| প্রকাশিত: |
1994.
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| বিষয়গুলি: |