Formulating low-fat beef burger with fenugreek seed gum: Impact on texture, chemistry, and sensory characteristics-Reference-Cited by-同舟云学术

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Formulating low-fat beef burger with fenugreek seed gum: Impact on texture, chemistry, and sensory characteristics

Published:2024-05 Issue: Volume:2 Page:100260
ISSN:2949-8244
Container-title:Food and Humanity
language:en
Short-container-title:Food and Humanity

Author:

Tabarestani Hoda Shahiri,Mahoonak Alireza Sadeghi,Ghorbani Mohammad

Funder

Gorgan University of Agricultural Sciences and Natural Resources

Publisher

Elsevier BV

Reference36 articles.

1. Physico-chemical properties of functional low-fat beef burgers: Fatty acid profile modification;Afshari;LWT,2017

2. Alternative fat substitutes for beef burger: Technological and sensory characteristics;Bastos;Journal of Food Science and Technology,2014

3. Healthier Oils: A New Scope in the development of functional meat and dairy products: A review;Botella-Martínez;Biomolecules,2023

4. Reducing the fat content in ground beef without sacrificing quality: A review;Brewer;Meat Science,2012

5. Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers;Choe;Meat Science,2013

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