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Characteristics of beef burger as influenced by various types of lemon albedo

✍ Scribed by L. Aleson-Carbonell; J. Fernández-López; J.A. Pérez-Alvarez; V. Kuri

Book ID
116540851
Publisher
Elsevier Science
Year
2005
Tongue
English
Weight
142 KB
Volume
6
Category
Article
ISSN
1466-8564

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✍ Mansour, Esam H; Khalil, Ali H 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 108 KB

Hydrated wheat übres (bran and white and red beeswings) were added at three levels (50, 100 and 150 g kg-1) to beefburger as replacement for fat and evaluated for chemical and physical properties, energy content and sensory traits. Uncooked and cooked beefburgers formulated with wheat übres had high