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The Comparative Effect of Carrot and Lemon Fiber as a Fat Replacer on Physico-chemical, Textural, and Organoleptic Quality of Low-fat Beef Hamburger.
Soncu, Eda Demirok; Kolsarici, Nuray; Çiçek, Neslihan; Öztürk, Görsen Salman; Akoglu, Ilker T; Arici, Yeliz Kasko.
Afiliação
  • Soncu ED; Ankara University, Engineering Faculty, Department of Food Engineering, 06110, Dis¸kapi Ankara/Turkey.
  • Kolsarici N; Ankara University, Engineering Faculty, Department of Food Engineering, 06110, Dis¸kapi Ankara/Turkey.
  • Çiçek N; Republic of Turkey Ministry of Food, Agriculture and Livestock, Erzurum Provincial Directorates, 25100, Erzurum/Turkey.
  • Öztürk GS; Federation of Food and Drink Industry Associations of Turkey, 06680, Ankara/Turkey.
  • Akoglu IT; Abant Izzet Baysal University, Engineering and Architecture Faculty, Department of Food Engineering, 14280, Bolu/Turkey.
  • Arici YK; Ordu University, Agriculture Faculty, Biometry and Genetics Unit, 52200, Ordu/Turkey.
Korean J Food Sci Anim Resour ; 35(3): 370-81, 2015.
Article em En | MEDLINE | ID: mdl-26761851
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Korean J Food Sci Anim Resour Ano de publicação: 2015 Tipo de documento: Article País de publicação:
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Korean J Food Sci Anim Resour Ano de publicação: 2015 Tipo de documento: Article País de publicação: