Technological strategies to produce functional meat burgers

LWT

Volumn 62, Issue 1, 2015, Pages 697-703

  Angiolillo, L ^a   Conte, A ^a   Del Nobile, M A ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Beef burger; FOS; Functional food; Inulin; Oat bran foam

Indexed keywords

BEEF; FUNCTIONAL FOOD; NUTRITION; POLYSACCHARIDES;

BEEF BURGER; DIETARY FIBERS; FRUCTO-OLIGOSACCHARIDES; INULIN; MEAT SAMPLES; OAT BRAN; SENSORY CHARACTERISTICS; TECHNOLOGICAL CHARACTERISTICS;

FOOD ADDITIVES;

EID: 85027926299     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.08.021     Document Type: Article

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