Investigation of the effects of inulin and β-glucan on the physical and sensory properties of low-fat beef burgers containing vegetable oils: Optimisation of the formulation using D-optimal mixture design

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National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran ^{[1
]}

1981619573, Iran

不详 ^{[2
]}

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来源：

Food Technol. Biotechnol. | / 4卷 / 436-445期

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D O I：

10.17113/ftb.53.04.15.3980

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引用

共 5 条

[1] Investigation of the Effects of Inulin and β-Glucan on the Physical and Sensory Properties of Low-Fat Beef Burgers Containing Vegetable Oils: Optimisation of the Formulation Using D-Optimal Mixture Design
Afshari, Roya
Hosseini, Hedayat
Khaksar, Ramin
Mohammadifar, Mohammad Amin
Amiri, Zohre
Komeili, Rozita
Khaneghah, Amin Mousavi
FOOD TECHNOLOGY AND BIOTECHNOLOGY, 2015, 53 (04) : 436 - 445
[2] Optimisation of functional sausage formulation with konjac and inulin: using D-Optimal mixture design
Safaei, Fahimeh
Abhari, Khadijeh
Khosroshahi, Nader Karimian
Hosseini, Hedayat
Jafari, Mojtaba
FOODS AND RAW MATERIALS, 2019, 7 (01) : 177 - 184
[3] The effects of tapioca starch, oat fibre and whey protein on the physical and sensory properties of low-fat beef burgers
Desmond, EM
Troy, DJ
Buckley, DJ
FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1998, 31 (7-8): : 653 - 657
[4] Optimisation of functional sausage formulation with konjac and inulin: using D-Optimal mixture design (vol 7, pg 177, 2019)
Safaei, Fahimeh
Abhari, Khadijeh
Khosroshahi, Nader Karimian
Hosseini, Hedayat
Jafari, Mojtaba
FOODS AND RAW MATERIALS, 2019, 7 (02) : 439 - 439
[5] Optimisation of low-fat high-protein cookie formulation: effects of using butter and composite flour on nutritional, physical and sensory properties
Ozer, Emir Ayse
Ozbuldu, Neslihan
Ozpalas, Beyza
RIVISTA ITALIANA DELLE SOSTANZE GRASSE, 2022, 99 (02): : 151 - 163

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