EFFECT OF OAT FLAKES AS A FAT REPLACER ON CHEMICAL, PHYSICAL AND SENSORY PROPERTIES OF LOW-FAT BEEF BURGERS
FATMA SELA MOHAMED ABOLGASEM;
Abstract
ABSTRACT
This investigation was carried out to study the production of low-fat beef burgers using animal fat replacer, i.e oat flakes and corn oil to improve the quality and functional properties of low-fat beef burgers. Beef burgers were produced
This investigation was carried out to study the production of low-fat beef burgers using animal fat replacer, i.e oat flakes and corn oil to improve the quality and functional properties of low-fat beef burgers. Beef burgers were produced
Other data
| Title | EFFECT OF OAT FLAKES AS A FAT REPLACER ON CHEMICAL, PHYSICAL AND SENSORY PROPERTIES OF LOW-FAT BEEF BURGERS | Other Titles | تأثيررقائق الشوفان كبديل للدهن على الخصائص الكيميائية والطبيعية والحسية لبرجر اللحم منخفض الدهن | Authors | FATMA SELA MOHAMED ABOLGASEM | Keywords | EFFECT OF OAT FLAKES AS A FAT REPLACER ON CHEMICAL, PHYSICAL AND SENSORY PROPERTIES OF LOW-FAT BEEF BURGERS | Issue Date | 2011 | Description | ABSTRACT This investigation was carried out to study the production of low-fat beef burgers using animal fat replacer, i.e oat flakes and corn oil to improve the quality and functional properties of low-fat beef burgers. Beef burgers were produced |
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