Low‐fat beef burgers containing fructooligosaccharides: Physicochemical properties, cooking characteristics, and sensory evaluation

Authors :: Virgínia Kelly Gonçalves Abreu
David Samuel Silva Madeira
Ana Lúcia Fernandes Pereira
Tatiana de Oliveira Lemos
Ronária Moura Santos
Antonia Mayara Brilhante de Sousa
Renata de Araujo Alves
Source :: Journal of Food Processing and Preservation. 44
Publication Year :: 2020
Publisher :: Hindawi Limited, 2020.

Subjects :: Chemistry
General Chemical Engineering
Sensory system
General Chemistry
Food science
Food Science

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