Effect of Replacing Soybean Concentrate with Bulgur (Wheat Groats) Flour on Quality and Storage Stability of Beef Burger

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

Nano Formulated Soy Proteins for Improvement of Beef Burgers Quality

Preparation and Evaluation of Different Nutritive Vegetarian Burger for Females and Women

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

EFFECT OF SULPHUR, PHOSPHORUS AND NITROGEN ADDITION ON SOYBEAN PRODUCTIVITY AND QUALITY

EFFECT OF PROTEIN FRACTION ON QUALITY CHRACTERIESTICS OF WHEAT FLOUR OBTAINED FROM DIFFERENT WHEAT KERNELS.

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

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

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