Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low-fat burgers.
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DOI: 10.1002/jsfa.10436
Abstract: BACKGROUND Numerous non-meat ingredients such as hydrocolloids, starches, and fibers have been studied to improve texture characteristics and increase the ability to bind water in low-fat meat products. In this sense, pulses flours (lentil, chickpea,… read more here.
Keywords: low fat; pork meat; water; fat burgers ... See more keywords