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

Effect of Lentil (Lens culinaris) Coat Powder Addition on Lipid Oxidation and Quality Characteristics of Beef Burgers Stored at 4ºC

Effect of Using Date Pits Powder as a Fat Replacer and Anti-Oxidative Agent on Beef Burger Quality

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

Effect of Replacing Soybean Flour by Germinated Quinoa Flour on the Physicochemical Characteristics of Vegan Burgers and Biological Activities in Diabetic Rats

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

PHESICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF CHICKEN BURGER SUBSTITUTED WITH DIFFERENT LEVELS OF CHICKPEA DURING FROZEN STORAGE

Quality criteria of low and reduced fat beef burger using quinoa and Jerusalem artichoke as fat replacers during frozen storage at -18°C

Quality Characteristics of Processed Low-Fat Beef Sausage as Affected by Chickpea Protein Isolates Prolonged Cold Storage

Impact of Incorporating Mango Peels Powder on Beef Burger Quality Attributes