Development of Functional Beef Burgers with Pseudocereals and Study of their Physicochemical and Textural Properties
The objective of this paper is to appraise the quinoa and buckwheat seeds as pseudocereals to develop new beef burgers. In this study, three different formulations were prepared: one control sample with 15% mixture of bread crumb with soy protein, and two samples with 15% quinoa flour (QB) and buckw...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2022-11-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | https://journals.rifst.ac.ir/article_147967_50961c3686fb37fddb4b377946332234.pdf |