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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Bibliografische gegevens
Hoofdauteurs:	Valenzuela, Martin, Montalvo-Navarro, Carlos, Cumplido-Barbeitia, Germán, González-Ríos, Humberto, Montoya-Ballesteros, Luz del Carmen, Pérez-Báez, Anna Judith, Zamorano-García, Libertad
Formaat:	Online
Taal:	spa
Gepubliceerd in:	Universidad de Sonora 2022
Online toegang:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1534
Tags:	Voeg label toe Geen labels, Wees de eerste die dit record labelt!

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