Optimization of Physicochemical Properties of Low-Fat Hamburger Formulation Using Blend of Soy Flour, Split-Pea Flour and Wheat Starch as Part of Fat Replacer System-Reference-Cited by-同舟云学术

Optimization of Physicochemical Properties of Low-Fat Hamburger Formulation Using Blend of Soy Flour, Split-Pea Flour and Wheat Starch as Part of Fat Replacer System

Published:2012-07-24 Issue:1 Volume:38 Page:278-288
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Shahiri Tabarestani Hoda¹,Mazaheri Tehrani Mostafa¹

Affiliation:

1. Department of Food Science and Technology; Faculty of Agriculture; Ferdowsi University of Mashhad; Mashhad Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2012.00774.x/fullpdf

Reference41 articles.

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2. Reduced fat, added konjac gel pork sausages as affected by chopping times;Akesowan;J. ISSAAS,2002

3. AMSA 1995 Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat.

4. Sensory, shear and cooking properties of low-fat beef patties made with inner pea fiber;Anderson;J. Food Sci.,2000

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