PRODUCTION AND EVALUATION OF LOW FAT BEEF BURGER USING THE ORANGE ALBEDO AS A PARTIAL FAT REPLACER
AHMED ADEL AHMED SAYED BAIOUMY;
Abstract
The quality attributes of low fat beef burger manufactured with different levels of fresh orange albedo as a partial fat replacer were studied. Chemical properties, cooking yield, water holding capacity, pH, and sensory evaluation were determined. Frozen
Other data
| Title | PRODUCTION AND EVALUATION OF LOW FAT BEEF BURGER USING THE ORANGE ALBEDO AS A PARTIAL FAT REPLACER | Other Titles | إنتاج وتقييم برجر اللحم منخفض الدهن بإستخدام ألبيدو البرتقال كبديل جزئي للدهن. | Authors | AHMED ADEL AHMED SAYED BAIOUMY | Keywords | PRODUCTION AND EVALUATION OF LOW FAT BEEF BURGER USING THE ORANGE ALBEDO AS A PARTIAL FAT REPLACER | Issue Date | 2013 | Description | The quality attributes of low fat beef burger manufactured with different levels of fresh orange albedo as a partial fat replacer were studied. Chemical properties, cooking yield, water holding capacity, pH, and sensory evaluation were determined. Frozen |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| 122110R984.pdf | 542.83 kB | Adobe PDF | View/Open |
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