Low‐fat beef burgers containing fructooligosaccharides: Physicochemical properties, cooking characteristics, and sensory evaluation
Author:
Affiliation:
1. Food Engineering Course Social Sciences, Health, and Technology Center Federal University of Maranhão Imperatriz Brazil
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14649
Reference27 articles.
1. Physico-chemical properties of functional low-fat beef burgers: Fatty acid profile modification
2. Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers
3. Technological strategies to produce functional meat burgers
4. Potential use of organogels to replace animal fat in comminuted meat products
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