Effects of different levels of Moringa (Moringa oleifera) seed flour on quality attributes of beef burgers

CYTA - Journal of Food

Volumn 14, Issue 1, 2016, Pages 1-9

  Al Juhaimi, Fahad ^a   Ghafoor, Kashif ^a   Hawashin, Majed D ^a   Alsawmahi, Omer N ^a   Babiker, Elfadil E ^a  

^a KING SAUD UNIVERSITY   (Saudi Arabia)

Author keywords

beef burger; chemical composition; colour; cooking properties; Moringa; texture

Indexed keywords

BEEF; COLOR; FOOD STORAGE; MEATS; TEXTURES;

AEROBIC PLATE COUNTS; BEEF BURGER; CHEMICAL COMPOSITIONS; COOKING PROPERTIES; MORINGA; NUTRITIONAL BENEFITS; SENSORY ACCEPTABILITIES; THIOBARBITURIC ACID VALUES;

COOKING;

EID: 84947869961     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2015.1034784     Document Type: Article

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