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

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

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

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

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

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

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

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

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