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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Detaylı Bibliyografya
Yayımlandı:Food Sci Nutr
Asıl Yazarlar: 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
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: John Wiley and Sons Inc. 2021
Konular:
Original Research
Online Erişim: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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