Characteristics of low-fat beefburgers a
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Mansour, Esam H; Khalil, Ali H
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Article
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1999
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John Wiley and Sons
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English
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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