Physicochemical, Sensory and Digestive Properties of Eel Burgers at Different Baking Temperatures
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DOI: 10.3389/fnut.2022.923433
Abstract: The effect of baking temperature on the physicochemical, sensory and digestive properties of eel burgers was investigated. The moisture content of eel burgers gradually decreased with increased baking temperature, whereas the water-holding capacity remained unchanged.… read more here.
Keywords: baking temperature; increased baking; eel burgers;