Alternative fat substitutes for beef burger: technological and sensory characteristics

Journal of Food Science and Technology

Volumn 51, Issue 9, 2014, Pages 2046-2053

  Bastos, Sabrina C ^a   Pimenta, Maria Emília S G ^a   Pimenta, Carlos J ^a   Reis, Tatiana A ^a   Nunes, Cleiton A ^a   Pinheiro, Ana Carla M ^a   Fabrício, Luís Felipe F ^a   Leal, Renato Silva ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

Beef burger; Fat substitutes; Low fat; Sensory analysis; Technological characteristics

Indexed keywords

ACCEPTANCE TESTS; BEEF; SENSORY ANALYSIS;

BEEF BURGER; FAT SUBSTITUTE; PHYSICAL FEATURES; SENSORY ACCEPTANCE; SENSORY ATTRIBUTES; SENSORY CHARACTERISTICS; TECHNOLOGICAL CHARACTERISTICS; WATER HOLDING CAPACITY;

FRUITS;

EID: 84920257659     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-1233-2     Document Type: Article

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