Effect of brewing waste (malt bagasse) addition on the physicochemical properties of hamburgers-Reference-Cited by-同舟云学术

Effect of brewing waste (malt bagasse) addition on the physicochemical properties of hamburgers

Published:2019-07-31 Issue:10 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Saraiva Bianka Rocha¹^ORCID,Agustinho Bruna Calvo²,Vital Ana Carolina Pelaes²^ORCID,Staub Lidiane²,Matumoto Pintro Paula Toshimi¹²³^ORCID

Affiliation:

1. Programa de Pós‐graduação em Ciências de Alimentos Universidade Estadual de Maringá Maringá Brasil

2. Programa de Pós‐graduação em Zootecnia Universidade Estadual de Maringá Maringá Brasil

3. Laboratório de Tecnologia para Transformação e Conservação de Produtos Agrícolas, Departamento de Agronomia Universidade Estadual de Maringá Maringá Brasil

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14135

Reference51 articles.

1. Roll and extrusion‐cooking of grain sorghum grits;Anderson R. A.;Cereal Science Today,1969

2. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

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