Physicochemical and sensorial characteristics of beef burgers with added tannin and tannin-free whole sorghum flours as isolated soy protein replacer.
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DOI: 10.1016/j.meatsci.2018.12.006
Abstract: The physicochemical and sensorial characterization of beef burgers with added sorghum flours as replacer for the isolated soy protein (ISP) usually used in the conventional formulations was performed. Three formulations were prepared: one conventional (CN)… read more here.
Keywords: beef; burgers added; physicochemical sensorial; tannin ... See more keywords