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

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

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

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

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 ATTRIBUTES OF BEEFBURGER AS AFFECTED BY USING PROPOLIS AND FROZEN STORAGE

QUALITY ATTRIBUTES OF CHICKEN BURGER FORMULATED WITH DIFFERENT LEVELS OF GIZZARD OR MECHANICAL DEBONED CHICKEN MEAT DURING FROZEN STORAGE

QUALITY ASSESSMENT OF FORMULATED FISH SILVER CARP BURGERS DURING FROZEN STORAGE

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