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Investigation of the Effects of Inulin and ß-Glucan on the Physical and Sensory Properties of Low-Fat Beef Burgers Containing Vegetable Oils: Optimisation of the Formulation Using D-Optimal Mixture Design.
Afshari, Roya; Hosseini, Hedayat; Khaksar, Ramin; Mohammadifar, Mohammad Amin; Amiri, Zohre; Komeili, Rozita; Khaneghah, Amin Mousavi.
Afiliación
  • Afshari R; National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, 1981619573 Tehran, Iran.
  • Hosseini H; National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, 1981619573 Tehran, Iran.
  • Khaksar R; National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, 1981619573 Tehran, Iran.
  • Mohammadifar MA; National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, 1981619573 Tehran, Iran.
  • Amiri Z; National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, 1981619573 Tehran, Iran.
  • Komeili R; National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, 1981619573 Tehran, Iran.
  • Khaneghah AM; Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP),13083 - 862 Campinas, Sao Paulo, Brazil.
Food Technol Biotechnol ; 53(4): 436-445, 2015 Dec.
Article en En | MEDLINE | ID: mdl-27904378
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Technol Biotechnol Año: 2015 Tipo del documento: Article País de afiliación: Irán Pais de publicación: Croacia
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Technol Biotechnol Año: 2015 Tipo del documento: Article País de afiliación: Irán Pais de publicación: Croacia