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

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

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

Utilization of amaranth as a fat replacer and germinated red beans to prepare low-fat beef burgers with a long shelf life storage period

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 Different Nutritive Vegetarian Burger for Females and Women

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

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

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

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