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
Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk †
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DOI: 10.3390/foods8100509
Abstract: Poro cheese is a regional product originally from the area of Los Rios, Tabasco in Mexico. In the context of preserving the heritage of Poro cheese and protecting the specific characteristics that define its typicity… read more here.
Keywords: physicochemical sensorial; cheese; microbiological characterization; sensorial microbiological ... See more keywords