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...

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Dades bibliogràfiques
Publicat a:Food Sci Nutr
Autors principals: 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
Format: Artigo
Idioma:Inglês
Publicat: John Wiley and Sons Inc. 2021
Matèries:
Original Research
Accés en línia: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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