Effects of Jet-Milled Defatted Soy Flour on the Physicochemical and Sensorial Properties of Hamburger Patties

We investigated the physicochemical and sensorial properties of hamburger patties made with three different defatted soybean flour (DSF) preparations which differed in particle size. Coarse (Dv(50)=259.3±0.6 µm), fine (Dv(50)=91.5±0.5 µm), and superfine (Dv(50)=3.7±0.2 µm) DSF were prepared by conve...

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Detalles Bibliográficos
Autores principales: Cho, Hyun-Woo, Jung, Young-Min, Auh, Joong-Hyuck, Lee, Dong-Un
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5932938/
https://www.ncbi.nlm.nih.gov/pubmed/29725205
http://dx.doi.org/10.5851/kosfa.2017.37.6.840

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5932938/
https://www.ncbi.nlm.nih.gov/pubmed/29725205
http://dx.doi.org/10.5851/kosfa.2017.37.6.840

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