Physicochemical and sensory characteristics of burger made from duck surimi-like material
نویسندگان
چکیده
منابع مشابه
Physicochemical, textural and sensory analysis of bread made from bakery premixe
Today, various methods have been developed to reduce the cost and time needed for the preparation and production of bread. One of these methods is using baking premixes to increase ease and create uniformity for bread quality. This research was carried out with the aim of investigating the possibility of producing baking premixes to improve quality and delay the staling of Baguette and Barbary...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 2012
ISSN: 0032-5791
DOI: 10.3382/ps.2011-01747