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Characteristics of low-fat beefburger as influenced by various types of wheat fibers

✍ Scribed by Esam H. Mansour; Ali H. Khalil

Book ID
117672547
Publisher
Elsevier Science
Year
1997
Tongue
English
Weight
748 KB
Volume
30
Category
Article
ISSN
0963-9969

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πŸ“œ SIMILAR VOLUMES

Characteristics of low-fat beefburgers a
Characteristics of low-fat beefburgers as influenced by various types of wheat fibres
✍ Mansour, Esam H; Khalil, Ali H πŸ“‚ Article πŸ“… 1999 πŸ› John Wiley and Sons 🌐 English βš– 108 KB

Hydrated wheat ΓΌbres (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 ΓΌbres had high