Alternative fat substitutes for beef burger: technological and sensory characteristics

This study aimed to develop a type of hamburger meat product and evaluate the physical features and sensory formulations of oatmeal flour, flour of green banana pulp, flour of green banana peel, flour of apple peel and pulp of Green Banana as fat substitutes. Regarding color, the formulations contai...

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Detalles Bibliográficos
Autores principales: Bastos, Sabrina C., Pimenta, Maria Emília S. G., Pimenta, Carlos J., Reis, Tatiana A., Nunes, Cleiton A., Pinheiro, Ana Carla M., Fabrício, Luís Felipe F., Leal, Renato Silva
Formato: Artigo
Lenguaje:Inglês
Publicado: Springer India 2014
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Original Article
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC4152509/
https://ncbi.nlm.nih.gov/pubmed/25190862
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1233-2
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