Utilization of wheat germ oil and wheat bran fiber as fat replacer for the development of low‐fat beef patties

The present study was aimed to evaluate the effects of wheat germ oil and wheat bran fiber as fat replacers on quality and stability of low‐fat beef patties. Total five treatments were prepared by employing wheat germ oil (WGO) and wheat bran fiber (WBF). WBF was used at fixed amount of 3% in all tr...

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Detalles Bibliográficos
Autores principales: Khalid, Anam, Sohaib, Muhammad, Nadeem, Muhammad Tahir, Saeed, Farhan, Imran, Ali, Imran, Muhammad, Afzal, Muhammad Inam, Ramzan, Sana, Nadeem, Muhammad, Anjum, Faqir Muhammad, Arshad, Muhammad Sajid
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7958566/
https://www.ncbi.nlm.nih.gov/pubmed/33747443
http://dx.doi.org/10.1002/fsn3.1988

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7958566/
https://www.ncbi.nlm.nih.gov/pubmed/33747443
http://dx.doi.org/10.1002/fsn3.1988

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