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https://doi.org/10.2139/ssrn.4644532

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inferredcites →https://doi.org/10.1002/(sici)1097-0010(19990315)79:4<493::aid-jsfa4>3.0.co;2-5openalex-extracted
Characteristics of low-fat beefburgers as influenced by various types of wheat fibres
inferredcites →https://doi.org/10.1002/fsn3.965openalex-extracted
Mixture design approach for the development of reduced fat lamb patties with carboxymethyl cellulose and inulin
inferredcites →https://doi.org/10.1002/ptr.2650080206openalex-extracted
Effect of fenugreek seeds on intravenous glucose disposition in non‐insulin dependent diabetic patients
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Hydration Properties of Dietary Fibre and Resistant Starch: a European Collaborative Study
inferredcites →https://doi.org/10.1007/s10811-023-03018-8openalex-extracted
The influence of utilizing red tropical Kappaphycus alvarezii gel as a fat substitute on the quality of chicken patties
inferredcites →https://doi.org/10.1007/s11130-004-0027-0openalex-extracted
Potentials of Gum From Detarium microcarpum (DM) and Mucuna flagellipes (MF) Seeds as Raw Beef Burger Stabilizers
inferredcites →https://doi.org/10.1007/s13197-011-0588-5openalex-extracted
Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs
inferredcites →https://doi.org/10.1007/s13197-013-1233-2openalex-extracted
Alternative fat substitutes for beef burger: technological and sensory characteristics
inferredcites →https://doi.org/10.1007/s13197-017-2969-xopenalex-extracted
Optimization of low-fat meat hamburger formulation containing quince seed gum using response surface methodology
inferredcites →https://doi.org/10.1016/j.carbpol.2017.10.025openalex-extracted
Extraction purification and characterization of galactomannan from fenugreek for industrial utilization
inferredcites →https://doi.org/10.1016/j.foodchem.2022.135337openalex-extracted
Effect of oil-modified crosslinked starch as a new fat replacer on gel properties, water distribution, and microstructures of pork meat batter
inferredcites →https://doi.org/10.1016/j.foodhyd.2011.04.007openalex-extracted
Konjac gel fat analogue for use in meat products: Comparison with pork fats
inferredcites →https://doi.org/10.1016/j.foodhyd.2014.11.021openalex-extracted
Effects of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) as fat replacers on the microstructure and sensory characteristics of fried beef patties
inferredcites →https://doi.org/10.1016/j.foodhyd.2015.01.035openalex-extracted
The functional and nutritional aspects of hydrocolloids in foods
inferredcites →https://doi.org/10.1016/j.jff.2019.103527openalex-extracted
Cereal polysaccharides as sources of functional ingredient for reformulation of meat products: A review
inferredcites →https://doi.org/10.1016/j.jfoodeng.2015.05.015openalex-extracted
The flow behavior, thixotropy and dynamical viscoelasticity of fenugreek gum
inferredcites →https://doi.org/10.1016/j.lwt.2016.12.054openalex-extracted
Physico-chemical properties of functional low-fat beef burgers: Fatty acid profile modification
inferredcites →https://doi.org/10.1016/j.meatsci.2011.03.007openalex-extracted
Effect of the molecular weight and concentration of chitosan in pork model burgers
inferredcites →https://doi.org/10.1016/j.meatsci.2012.02.024openalex-extracted
Reducing the fat content in ground beef without sacrificing quality: A review
inferredcites →https://doi.org/10.1016/j.meatsci.2012.11.054openalex-extracted
Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers
inferredcites →https://doi.org/10.1016/j.meatsci.2023.109280openalex-extracted
Effects of hydrocolloids as fat-replacers on the physicochemical and structural properties of salt-soluble protein isolated from water-boiled pork meatballs
inferredcites →https://doi.org/10.1016/j.smallrumres.2016.03.013openalex-extracted
Effects of guar gum as fat replacer on some quality parameters of mutton goshtaba, a traditional Indian meat product
inferredcites →https://doi.org/10.1016/s0260-8774(01)00180-7openalex-extracted
Effect of liquid whole egg, fat and textured soy protein on the textural and cooking properties of raw and baked patties from goat meat
inferredcites →https://doi.org/10.1080/09709274.2006.11905878openalex-extracted
Proximate Composition, Available Carbohydrates, Dietary Fibre and Anti Nutritional Factors of Selected Traditional Medicinal Plants
inferredcites →https://doi.org/10.1111/ijfs.14324openalex-extracted
Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre
inferredcites →https://doi.org/10.1111/j.1745-4506.2004.tb00186.xopenalex-extracted
CHANGES IN CONSUMER ACCEPTANCE AND PHYSICOCHEMICAL QUALITY OF LOW FAT PIGEON PEA (CAJANUS CAJAN) PATTIES WITH THE ADDITION OF XANTHAN GUM
inferredcites →https://doi.org/10.1111/j.1745-4549.2012.00774.xopenalex-extracted
Optimization of Physicochemical Properties of Low-Fat Hamburger Formulation Using Blend of Soy Flour, Split-Pea Flour and Wheat Starch as Part of Fat Replacer System
inferredcites →https://doi.org/10.21608/mjfds.2020.170550openalex-extracted
PRODUCTION LOW-FAT BEEF BURGER BY USING GUM ARABIC AS FAT REPLACER
inferredcites →https://doi.org/10.3390/biom13050778openalex-extracted
Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review
inferredcites →https://doi.org/10.5713/ajas.2007.588openalex-extracted
Evaluation of Sodium Alignate as a Fat Replacer on Processing and Shelf-life of Low-fat Ground Pork Patties
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