Improvement of quality characteristics of turkey pâté through optimization of a protein rich ingredient: physicochemical analysis and sensory evaluation-Reference-Cited by-同舟云学术

Improvement of quality characteristics of turkey pâté through optimization of a protein rich ingredient: physicochemical analysis and sensory evaluation

Published:2021-03 Issue:1 Volume:41 Page:203-209
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

KAMBAROVA Aray¹^ORCID,NURGAZEZOVA Almagul¹,NURYMKHAN Gulnur¹,ATAMBAYEVA Zhibek¹,SMOLNIKOVA Farida¹,REBEZOV Мaksim²,ISSAYEVA Kuralay³,KAZHIBAEVA Galiya³,ASIRZHANOVA Zhanna¹,MOLDABAEVA Zhanar¹

Affiliation:

1. Shakarim State University of Semey, Kazakhstan

2. K.G. Razumovsky Moscow State University of Technologies and Management, Russia; Ural State Agrarian University, Russia; V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences, Russia

3. S. Toraigyrov Pavlodar State University, Kazakhstan

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v41n1/0101-2061-cta-fst00720.pdf

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4. Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption;Carvalho L. T.;Meat Science,2019