Effect of oat's soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties

Meat Science

Volumn 80, Issue 3, 2008, Pages 675-680

  Pinero M P ^a   Parra, K ^a   Huerta Leidenz, N ^b   Arenas de Moreno, L ^b   Ferrer, M ^a   Araujo, S ^a   Barboza, Y ^a  

^a UNIVERSIDAD DEL ZULIA   (Venezuela)

^b UNIVERSIDAD DEL ZULIA   (Venezuela)

Author keywords

glucan; Chemical composition; Cholesterol; Low fat beef patties; Oat's soluble fibre; Sensory evaluation

Indexed keywords

EID: 50549089735     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.03.006     Document Type: Article

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