PREPARATION AND EVALUATION OF LOW-FAT BURGERS AND FORTIFIED BY CHICKPEA DURING FROZEN STORAGE

PREPARATION AND EVALUATION OF SOME SUPPLEMENTED PIES FOR VEGETARIAN

EVALUATION OF NUTRIENT CONTENT AND COOKING CHARACTERISTICS OF LOW FAT BEEF BURGER

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

QUALITY ATTRIBUTES OF LOW – FAT BEEF BURGERS FORMULATED WITH CHICKPEA FLOUR

Evaluation of Nutritional Value for Several Types of Vegetarian Kofta

Studies on Quality Attributes of Chicken Burger Prepared with Spinach, Basil and Radish

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

Seed Sprouts as a Functional Food to Produce Sprout Veggie Burger

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