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Effects of Jet-Milled Defatted Soy Flour on the Physicochemical and Sensorial Properties of Hamburger Patties
We investigated the physicochemical and sensorial properties of hamburger patties made with three different defatted soybean flour (DSF) preparations which differed in particle size. Coarse (Dv(50)=259.3±0.6 µm), fine (Dv(50)=91.5±0.5 µm), and superfine (Dv(50)=3.7±0.2 µm) DSF were prepared by conve...
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| 出版年: | Korean J Food Sci Anim Resour |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Korean Society for Food Science of Animal Resources
2017
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5932938/ https://ncbi.nlm.nih.gov/pubmed/29725205 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2017.37.6.840 |
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