The influence of oat β-glucan content on the physicochemical and sensory properties of low-fat beef burgers
Author:
Affiliation:
1. Department of Technique and Food Product Development, Warsaw University of Life Sciences-WULS, Warsaw, Poland
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/19476337.2020.1750095
Reference60 articles.
1. Physico-chemical properties of functional low-fat beef burgers: Fatty acid profile modification
2. Extraction and characterization of β-d-glucan from oat for industrial utilization
3. Perspective of β-Glucan as Functional Ingredient for Food Industry
4. Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters
5. Alternative fat substitutes for beef burger: technological and sensory characteristics
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