Partial replacement of meat by sugar cane fibre: Cooking characteristics and sensory properties of beef burgers

Partial replacement of meat by sugar cane fibre: Cooking characteristics and sensory properties of beef burgers

Bibliographic Details
Main Authors:	A. Pluschke, M. Gidley
Format:	Article
Language:	English
Published:	Elsevier 2017-06-01
Series:	Journal of Nutrition & Intermediary Metabolism
Online Access:	http://www.sciencedirect.com/science/article/pii/S2352385917301688

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