Replacement of Fat by Natural Fibers in Chicken Burgers with Reduced Sodium Content
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چکیده
منابع مشابه
Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout
The effects of reducing pork fat levels from 20% to 15% or 10% by partially substituting pork back fat with wheat sprout fiber in reduced-fat chicken patties were investigated. Approximate composition, energy value, pH, color, cooking loss, reduction in diameter, reduction in thickness, shear force, and sensory properties were determined. Moisture content, ash contents, yellowness of uncooked a...
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ژورنال
عنوان ژورنال: The Open Food Science Journal
سال: 2019
ISSN: 1874-2564
DOI: 10.2174/1874256401911010001