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

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

CHEMICAL, PHYSICAL AND BIOLOGICAL CHARACTERISTICS OF LOW FAT BEEF BURGER WITH MALTODEXTRIN

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

EFFECT OF USING TOMATO PEELS AS A FAT REPLACER ON THE SENSORY, NUTRITIONAL AND PHYSICAL PROPERTIES OF BEEF BURGER AND SAUSAGES

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

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

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

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

EFFECT OF MINT AND ROSEMARY EXTRACTS ON CHEMICAL, PHYSICAL, MICROBIOLOGICAL AND SENSORIAL PROPERTIES OF PREPARED BEEF BURGER