Bahmanyar, F
Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences,
[ 1 ] - Investigating Effects of Quinoa and Buckwheat Flours on Physicochemical and Textural Characteristics of Low-Meat Hamburgers
Background and Objectives: In recent years, consumers demands for ready meals such as hamburgers have increased due to changes in human lifestyle. In low-meat hamburgers, replacement of meat with soy protein can make problems such as dryness, brittleness, darkness and undesirable taste of hamburgers. Soy, often used in these products, is one of the most important allergic compounds that limits ...
نویسندگان همکار