The Effects of Tapioca Starch, Oat Fibre and Whey Protein on the Physical and Sensory Properties of Low-fat Beef Burgers-Reference-Cited by-同舟云学术

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The Effects of Tapioca Starch, Oat Fibre and Whey Protein on the Physical and Sensory Properties of Low-fat Beef Burgers

Published:1998-11 Issue:7-8 Volume:31 Page:653-657
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Desmond E.M.,Troy D.J.,Buckley D.J.

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

1. Technology of low fat ground beef;Huffman,1991

2. New products come alive in '95;Friedman;Prepared Foods,1996

3. Low-fat meat products—Technological problems with processing;Keeton;Meat Science,1994

4. Effects of fat level and source on the chemical, sensory and cooking properties of ground beef patties;Cross;Journal of Food Science,1980

5. Development of low fat ground beef;Egbert;Food Technology,1991

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1. Effects of sodium chloride (NaCl) partial substitution by potassium chloride (KCl) in combination with high pressure on sensory and chemical properties of beef sausage during cold storage at 4°C;CyTA - Journal of Food;2022-12-16

2. Effect of substituting oats and soybeans on the physicochemical composition of burgers and obtaining functional foods;FUNCT FOODS HEALTH D;2022

3. Incorporation of soluble dietary fiber in comminuted meat products: Special emphasis on changes in textural properties;Bioactive Carbohydrates and Dietary Fibre;2022-05

4. Study of effects Oat and Soybean on the Microbial and Sensory Analysis of Burgers (Beef, Chicken and Sheep);Bionatura;2022-02-15

5. Functional and quality attributes of beef burgers fortified by brown linseed powder;Functional Foods in Health and Disease;2022-01-10

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