NUTRITIONAL AND TECHNOLOGICAL STUDIES ON USING OKARA AS BY-PRODUCT FOR FORTIFIED COMMON FOODS FALAFEL AND BISCUIT

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

Impact of Incorporating Mango Peels Powder on Beef Burger Quality Attributes

UTILIZATION OF FRUITS AND VEGETABLES BY-PRODUCTS IN THE MANUFACTURE OF BEEF BURGER

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

Nano Formulated Soy Proteins for Improvement of Beef Burgers Quality

Production of Vegetables Soup Powder Supplemented with Two Plant Protein Sources

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

Chemical and Physical Characteristics of Beef and Vegetarian (Veggie) Burger Served in Some Hotels

Effect of Adding Tomato Pomace, Potato Peel, and Lemon Peel Powders on Some Quality Properties of Beef Burger during Frozen Storage