The Effect of Chestnut (Quercus Brantii) Flour Substitution on the Physicochemical and Sensory Properties of Burgers
In this study, the effect of chestnut flour substitution on the physicochemical and sensory properties of burger (30% meat) was investigated. Chestnut flour levels were 0, 3, 6 and 9% that were replaced with toasted flour in the formulation. Chestnut flour improved all the treatments cooking charact...
| Main Authors: | , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2019-04-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_87053_f80f4000623a6f3d67d8f84319d00622.pdf |