SENSORY CHARACTERISTICS OF LOW-FAT GROUND BEEF PATTIES FORMULATED WITH WAXY HULL-LESS BARLEY
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.2001.tb00299.x/fullpdf
Reference33 articles.
1. Low Fat Level Effects on Sensory, Shear, Cooking, and Chemical Properties of Ground Beef Patties
2. Fat Level and Freezing Temperature Affect Sensory, Shear, Cooking and Compositional Properties of Ground Beef Patties
3. Fat Level, High Temperature Cooking and Degree of Doneness Affect Sensory, Chemical and Physical Properties of Beef Patties
4. Sodium Alginate Plus Modified Tapioca Starch Improves Properties of Low-Fat Beef Patties
5. Effects of Fat Level and Cooking Method on Sensory and Textural Properties of Ground Beef Patties
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1. Effect of Barley Flour on Quality of Restructured Spent Hen Meat Blocks;Indian Journal of Animal Research;2021-04-30
2. Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile;Meat Science;2016-05
3. Barley Fiber;Fiber Ingredients;2009-06-18
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