ENHANCING BEEF BURGER PROPERTIES USING LEMONGRASS OIL NANOEMULSION

Encapsulation of Soy Lecithin Nanoparticles in Gelatin Coating for the Fortification of Gelled Food Products with Phospholipids

EFFECT OF ADDITION OF DIFFERENT TYPES OF SOYBEAN ON PROTEIN QUALITY OF PROCESSED KOFTA AND BURGER.

Nano technological improvement of minced meat quality

Novel approach of using nanotechnology for improving meat product quality

QUALITY EVALUATION AND ANTIMICROBIAL PROPERTIES OF BEEF BURGER PREPARED WITH CRUDE ISOFLAVONES EXTRACT, BHA AND ROSEMARY EXTRACT

Effect of chitosan nanoparticles on the quality properties of fish burger

Using Okara Powder as a Fiber Source in Beef Burger

Chemical and Physical Characteristics of Beef and Vegetarian (Veggie) Burger Served in Some Hotels

physicochemical and biological evaluation of beef burger partially substituted with powdered quinoa seed instead of animal fat