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

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

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

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

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

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

PARTIAL REPLACEMENT OF THE MEAT IN BEEFBURGERS BY CHAMOMILE WASTES POWDER AFTER HARVESTING AS A RICH SOURCE OF DIETARY FIBER AND ANTIOXIDANTS

Effect of Using Date Pits Powder as a Fat Replacer and Anti-Oxidative Agent on Beef Burger Quality

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