Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption-Reference-Cited by-同舟云学术

Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption

Published:2019-01 Issue: Volume:147 Page:53-59
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Carvalho Larissa Tátero,Pires Manoela Alves,Baldin Juliana Cristina,Munekata Paulo Eduardo Sichetti,de Carvalho Francisco Allan Leandro^ORCID,Rodrigues Isabela^ORCID,Polizer Yana Jorge,de Mello Juliana Lolli Malagoli,Lapa-Guimarães Judite^ORCID,Trindade Marco Antonio

Funder

Brazilian Federal Agency for the Improvement of Higher Education

Publisher

Elsevier BV

Subject

Food Science

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