Utilization of wheat germ oil and wheat bran fiber as fat replacer for the development of low‐fat beef patties

The present study was aimed to evaluate the effects of wheat germ oil and wheat bran fiber as fat replacers on quality and stability of low‐fat beef patties. Total five treatments were prepared by employing wheat germ oil (WGO) and wheat bran fiber (WBF). WBF was used at fixed amount of 3% in all tr...

תיאור מלא

שמור ב:
מידע ביבליוגרפי
הוצא לאור ב:Food Sci Nutr
Main Authors: Khalid, Anam, Sohaib, Muhammad, Nadeem, Muhammad Tahir, Saeed, Farhan, Imran, Ali, Imran, Muhammad, Afzal, Muhammad Inam, Ramzan, Sana, Nadeem, Muhammad, Anjum, Faqir Muhammad, Arshad, Muhammad Sajid
פורמט: Artigo
שפה:Inglês
יצא לאור: John Wiley and Sons Inc. 2021
נושאים:
Original Research
גישה מקוונת:https://ncbi.nlm.nih.gov/pmc/articles/PMC7958566/
https://ncbi.nlm.nih.gov/pubmed/33747443
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1988
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