Konu "Acid-Composition" için Fakülteler listeleme
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Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs
(Springer India, 2014)This study evaluated the effects of xanthan gum, guar gum, carrageenan and locust bean gum on physical, chemical and sensory properties of meatballs. Meatball samples were produced with three different formulations including ... -
Low-fat beef patties with cold-pressed oils optimized by mixture design
(Vup Food Research Inst, Bratislava, 2016)Partial animal fat replacement by cold-pressed grape seed oil (GSO) and pomegranate seed oil (PSO) on low-fat beef patties was studied using simplex-centroid mixture design. Linear and quadratic model equations were developed ...