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

EFFECT OF COOKING METHODS ON ORGANOLEPTIC AND MICROBIOLOGICAL PROPERTIES OF LOW-FAT BEEFBURGER WITH ADDED OAT AS FAT-REPLACER

EFFECT OF REDUCED FAT LEVEL ON THE PHYSICAL AND CHEMICAL PROPERTIES OF BEEF PATTY BY USING POWDERED OAT MEAL

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

PRODUCTION LOW-FAT BEEF BURGER BY USING GUM ARABIC AS FAT REPLACER

CHEMICAL, PHYSICAL AND SENCORY PROPERTIES OF FROZEN CHICKEN BURGER SUBSTITUTED WITH CHICKEN BY-PRODUCTS

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

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

CHARACTERISTICS OF REDUCED-SALT BEEF PATTIES AS AFFECTED BY REDUCTION AND SUBSTITUTION OF NA

Effect of Using Sunflower Emulsified Oil on Physical , Chemical and Biological Properties in Low Fat Beef Burger .