The addition of golden flaxseed flour (Linum usitatissimum L.) in chicken burger : Effects on technological, sensory, and nutritional aspects
Five different concentrations of golden flaxseed flour (0%: F0 (control), 5%: F1, 10%: F2, 15%: F3, 20%: F4) were used as a functional ingredient to replace the fat in chicken burgers. The products were analyzed for moisture, protein, carbohydrate, fat, ash, shear force, consumer acceptance, and the...
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Détails bibliographiques
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 26(2020), 2 vom: 01. März, Seite 105-112
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| Auteur principal: |
Cócaro, Elaine Souza
(Auteur) |
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| Autres auteurs: |
Laurindo, Laise Freitas,
Alcantara, Marcela,
Martins, Inayara Beatriz Araújo,
Junior, Augusto Aloísio Benevenuto,
Deliza, Rosires |
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| Format: | Article en ligne
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| Langue: | English |
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| Publié: |
2020
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Sujets: | Journal Article
Vegetables
dietary fiber
food ingredients
meat products
sensory analysis
Dietary Fiber |
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