Partial replacement of meat by pea fiber and wheat fiber: Effect on the chemical composition, cooking characteristics and sensory properties of beef burgers

Journal of Food Quality

Volumn 31, Issue 4, 2008, Pages 480-489

  Besbes, Souhail ^a   Attia, Hamadi ^a   Deroanne, Claude ^b   Makni, Sakander ^a   Blecker, Christophe ^b  

^a UNIVERSITY OF SFAX   (Tunisia)

^b UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

PISUM SATIVUM; TRITICUM AESTIVUM;

EID: 49149091027     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2008.00213.x     Document Type: Article

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