Usage of a mixture design for the development of beef patties, with an improved nutritional profile with flaxseed flour, mango pulp, and dried plum

The aim of this study was to study the effects of FS, MP, and DP on the physicochemical and sensory properties of beef patties, as well as to optimize their addition for the development of a product with an enhanced nutritional profile without demerit in their quality properties, by using a mixture...

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書誌詳細
主要な著者:	Valenzuela, Martin, Montalvo-Navarro, Carlos, Cumplido-Barbeitia, Germán, González-Ríos, Humberto, Montoya-Ballesteros, Luz del Carmen, Pérez-Báez, Anna Judith, Zamorano-García, Libertad
フォーマット:	Online
言語:	spa
出版事項:	Universidad de Sonora 2022
オンライン･アクセス:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1534
タグ:	タグ追加タグなし, このレコードへの初めてのタグを付けませんか!

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