QUALITY CHARACTERISTICS OF SOME FOOD PRODUCTS CONTAINING DIFFERENT FAT - REPLACERS
EMAN EL- SAYED IBRAHIM YOUSEF;
Abstract
In this study , xanthan , flaxseed mucilage , carrageenan and defatted soybean flour were selected as fat replacers for developing reduced- fat products (i.e. mayonnaise and beef burger). In the first stage of experiment , the functional propertie
Other data
| Title | QUALITY CHARACTERISTICS OF SOME FOOD PRODUCTS CONTAINING DIFFERENT FAT - REPLACERS | Other Titles | خصائص الجودة لبعض المنتجات الغذائية المحتوية على بدائل دهون مختلفة | Authors | EMAN EL- SAYED IBRAHIM YOUSEF | Keywords | QUALITY CHARACTERISTICS OF SOME FOOD PRODUCTS CONTAINING DIFFERENT FAT - REPLACERS | Issue Date | 2010 | Description | In this study , xanthan , flaxseed mucilage , carrageenan and defatted soybean flour were selected as fat replacers for developing reduced- fat products (i.e. mayonnaise and beef burger). In the first stage of experiment , the functional propertie |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| 99756p1389.pdf | 224.18 kB | Adobe PDF | View/Open |
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