Investigation of the Effects of Inulin and β-glucan on the Physical and Sensory Properties of Low-Fat Beef Burgers Containing Vegetable Oils: Optimization of Formulation Using D-optimal Mixture Design-Reference-Cited by-同舟云学术

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Investigation of the Effects of Inulin and β-glucan on the Physical and Sensory Properties of Low-Fat Beef Burgers Containing Vegetable Oils: Optimization of Formulation Using D-optimal Mixture Design

Published:2015 Issue: Volume:53 Page:
ISSN:1330-9862
Container-title:Food Technology and Biotechnology
language:
Short-container-title:Food Technol. Biotechnol.

Author:

Afshari Roya, ,Hosseini Hedayat,Khaksar Ramin,Mohammadifar Mohammad Amin,Amiri Zohre,Komeili Rozita,Khaneghah Amin Mousavi, , , , , ,

Publisher

Faculty of Food Technology and Biotechnology - University of Zagreb

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

http://www.ftb.com.hr/images/pdfarticles/2015/October-December/ftb-53-436.pdf

Cited by 25 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Spray‐Drying Assisted 3D Printing to Manufacture Beef Products;Starch - Stärke;2024-03-29

2. Potential of Cricket (Acheta domesticus) Flour as a Lean Meat Replacer in the Development of Beef Patties;Foods;2024-01-16

3. Mycoprotein as chicken meat substitute in nugget formulation: Physicochemical and sensorial characterization;Food Science & Nutrition;2023-04-17

4. Pigmented Barley: Phytochemical Composition, β-Glucan Content, and Applications;Pigmented Cereals and Millets;2023-02-17

5. Inulin Fiber;Handbook of Food Bioactive Ingredients;2023

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