Sensory and Physicochemical Studies of Thermally Micronized Chickpea (Cicer arietinum) and Green Lentil (Lens culinaris) Flours as Binders in Low-Fat Beef Burgers-Reference-Cited by-同舟云学术

Sensory and Physicochemical Studies of Thermally Micronized Chickpea (Cicer arietinum) and Green Lentil (Lens culinaris) Flours as Binders in Low-Fat Beef Burgers

Published:2016-03-15 Issue:5 Volume:81 Page:S1230-S1242
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Shariati-Ievari Shiva¹,Ryland Donna¹,Edel Andrea²,Nicholson Tiffany¹,Suh Miyoung¹,Aliani Michel¹³

Affiliation:

1. Dept. of Human Nutritional Sciences; Univ. of Manitoba; Winnipeg Canada

2. Dept. of Physiology and Pathophysiology; Univ. of Manitoba; Winnipeg Canada

3. Canadian Centre for Agri-Food Research in Health and Medicine; St. Boniface Hospital Albrechtsen Research Centre; 351 Taché Ave. Winnipeg MB R2H 2A6 Canada

Funder

Pulse Canada

Canadian Agri-Science Cluster Initiative

Publisher

Wiley

Subject

Food Science

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4. The synergistic effects of ribose, carnosine and ascorbic acid on the sensory and physico-chemical characteristics of minced bison meat;Aliani;Food Sci Nutr,2013

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